The freshness. The crunch. The flavorzzzz. Yup… it’s Poke Nachos Oh how I love them so *Put the recipe below in case ya wanna fall in love too (that is, if you’re not already )* I posted the video of how I built these nachos on my Instagram and Pinterest : @thedailykale Follow me over there to see my video content ;) I must say these were 1000 % inspired by Yard House! Yes out of all places, Yard House inspired these damn poke nachos. Unfortunately I haven’t been to Hawaii and tasted the real deal of what I can only imagine is insanely delicious and refreshing poke! Although I have tried another place here in L.A. that I’ve heard is pretty authentic and it’s also really good (Sweetfin). But again, this particular recipe I created was my try at the dish I love to order when we go to Yard House. What you'll need for the nachos: Truffle aioli Rice paper chips Crispy garlic Spicy Mayo Cilantro Scallions Sesame seeds Edamame Purple cabbage Avocado Nori Tuna Poke:
Directions: 1. Mix all above ingredients together. 2. Prepare wonton chips by cutting a wonton wrapper in half, diagonally. 3. Heat up oil in a pan and place the wonton wrapper in the oil until it bubbles up, flip on the other side and cook a few seconds until it is a light golden brown. 4. Top your wonton chips with the poke. Then add on all the rest of the goodness: edamame, cabbage, avocado, truffle aioli, teriyaki sauce, spicy mayo, chopped seaweed, crispy garlic and jalapeños.
Assembling the nachos:
Remember, The amounts of certain ingredients are completely up to you. I added a little tuna on each wonton chip. Then added edamame, cabbage, avocado, spicy mayo, teriyaki glaze, truffle aioli, cilantro, scallions, nori, sesame seeds and the crispy garlic. *Notes* If you won’t be eating these immediately I highly recommend not plating these a head of time because the wontons will become soft with wet ingredients on it for too long. So if you were serving these at a party for example, serve it in a guacamole style/ deconstructed nachos way. Have the chips alone in a bowl and all of the other ingredients separate. Ummm DIY Poke Nacho Party anyone ?! Sounds fun to me ! ENJOY Y’ALL! tag me on Instagram @thedailykale if you make it !!
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Mexico is a very special place to me, like it is to so many people. If you ever have the opportunity to go, go! It’s a beautiful place with beautiful people and the most amazing, flavorful food! And with that said, I am so grateful to know and love the magical Elote. I remember when I first tried Esquites, pretty much the same situation as Elote but in a cup served with a spoon... my little teeth we’re so excited! I love the flavors so much of this... but ya know I had to go and stuff it in a roasted jalapeño. Cause y’all know, a little spicy kick is just my style. But you don’t have to do all that, you can just eat it straight up- which I do highly recommend! Enjoy y'all! Esquites Stuffed Jalapeños
Makes: 10 Stuffed Jalapenos recipe by: Krysten Jorgensen, aka The Daily Kale Ingredients: 3 cups corn 2 tbsp sour cream 2 tbsp mayo 1 tbsp lime juice (to taste) 1/8 tsp Garlic powder 1/8 tsp Chipotle powder 1/8 tsp Chili powder 3 tbsp cotija cheese (and more for topping) 2 tbsp Cilantro (chopped) 2 tbsp Scallions (chopped) 5 Jalapeños (Optional) Instructions:
Notes * You will probably have extra Esquites left over since the size of Jalapenos varies. But it's awesome by itself! :) * To make this vegan, sub the mayo and sour cream for a vegan alternative. A vegan feta cheese would be the closest similar cheese to cotija. |
Recipe
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