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:
Rice paper chips
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.
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 !!
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
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)
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.