Japanese-Style Grilled Nachos

Name: Japanese-Style Grilled Nachos
Prep time: 20 min
Total time: 60 min
Yield: 4 servings
Ingredients: Chips; 1/2 teaspoon garlic salt; 1/4 teaspoon ground ginger; 1/4 teaspoon coarse ground pepper; 1/4 teaspoon ground red pepper (cayenne); 24 wonton wrappers, cut in half diagonally; 3 tablespoons Land O Lakes® Butter melted; Japanese Mayonnaise; 1/4 cup mayonnaise; 2 teaspoons rice vinegar; 1/2 teaspoon sugar; Nachos; 2 tablespoons honey; 2 tablespoons ketchup; 1 tablespoon soy sauce; 1 tablespoon Worcestershire sauce; 1 pound medium shrimp, peeled, deveined, tail-removed, patted dry; 5 slices thick-cut bacon, cooked, chopped; 12 (1/2-ounce) slices Land O Lakes® Deli American cut into quarters; Garnish; 2 green onions, sliced; 1/2 teaspoon black sesame seeds; Red Thai chiles, sliced, as desired

These grilled nachos were inspired by classic Japanese flavors. A complex combination of sweet, savory and spicy, they'll keep you coming back for another bite.

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20 min

Prep Time

60 min

Total Time

servings

Ingredients

Chips

¹/₂ teaspoon garlic salt

¹/₄ teaspoon ground ginger

¹/₄ teaspoon coarse ground pepper

¹/₄ teaspoon ground red pepper (cayenne)

24 wonton wrappers, cut in half diagonally

3 tablespoons Land O Lakes® Butter, melted

Japanese Mayonnaise

¹/₄ cup mayonnaise

2 teaspoons rice vinegar

¹/₂ teaspoon sugar

Nachos

2 tablespoons honey

2 tablespoons ketchup

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 pound medium shrimp, peeled, deveined, tail-removed, patted dry

5 slices thick-cut bacon, cooked, chopped

12 (1/2-ounce) slices Land O Lakes® Deli American, cut into quarters

Garnish

2 green onions, sliced

¹/₂ teaspoon black sesame seeds

Red Thai chiles, sliced, as desired

How to make

STEP 1

Heat gas grill to medium-high heat or charcoal grill until coals are ash white. Place 10-inch cast iron skillet onto grill and close lid. Heat oven to 400°F.
STEP 2

Combine garlic salt, ginger, pepper and cayenne in small bowl.
STEP 3

Arrange wonton wrappers on two large baking sheets (they can be touching). Brush with melted butter. Sprinkle with spice mixture. Bake 5-6 minutes or until lightly golden brown. Cool completely.
STEP 4

Whisk together mayonnaise, rice vinegar and sugar in small bowl. Cover; refrigerate.
STEP 5

Whisk together honey, ketchup, soy sauce and Worcestershire sauce in small bowl. Pour mixture into hot cast iron skillet; cook 1-2 minutes or until thick and most of the moisture has evaporated. Add shrimp; cook, stirring occasionally, until cooked through. Pour shrimp and sauce into small bowl, scraping as much out of pan as you can. Add bacon; stir. Cover with aluminum foil; set aside.
STEP 6

Arrange half of chips (baked wonton wrappers) on bottom of skillet; top with half of cheese and half of shrimp mixture. Close lid of grill; cook 3 minutes or until cheese is melted. Repeat layers with remaining chips, cheese and shrimp mixture. Close lid; cook 3 minutes or until cheese is melted. Remove from heat.
STEP 7

Drizzle with mayonnaise mixture. Sprinkle with sliced green onions, sesame seeds and chile peppers. Serve immediately.

Tip #1

This recipe can be made using a disposable aluminum pan. If using a disposable pan, do not preheat on grill. Combine honey, ketchup, soy sauce and Worcestershire in pan and place directly on hot grill. Continue preparing as directed.

Tip #2

This recipe can also easily be made inside on the stovetop, using the oven to melt the cheese.

650 Calories

37 Fat (g)

225 Cholesterol (mg)

2420 Sodium (mg)

46 Carbohydrates (g)

0 Dietary Fiber

33 Protein (g)

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