Make summer entertaining easy with these two delicious recipes for loaded nachos that pair perfectly with a cold beer. Chef Craig Harding uses pita chips in his Middle Eastern-inspired nachos topped with lamb sausage, olives and crumbled feta that come together in just 20 minutes. Seafood lovers will flip over Chef Rob Rossi’s Ahi Tuna Nachos made with fried wonton chips and drizzled with wasabi mayonnaise for a Japanese-inspired kick.
Recipes courtesy of Stella Artois.
ingredients
Middle Eastern-Inspired Nachos with Merguez Lamb Sausage
Ahi Tuna Nachos
directions
For the Middle Eastern-Inspired Nachos with Merguez Lamb Sausage, preheat oven to 425°F. Line a baking sheet with foil.
Heat a large frying pan over medium-high. Add 1 tsp oil, then sausages and half the garlic. Cook, breaking up with a wooden spoon, until golden-brown and cooked through, about 5 to 7 minutes.
Meanwhile, stir tomatoes with olives, shallots, 1 tbsp oregano, red wine vinegar, chili flakes, salt, remaining 2 tbsp olive oil and half the garlic in a medium bowl.
To assemble, spread pita chips over a prepared baking sheet. Top with sausage, then layer with tomato-mixture and fior di latte. Transfer to oven and bake until cheese has melted, about 5 minutes. To serve, drizzle with yogurt then sprinkle with feta, green onions and remaining oregano.
For that Ahi Tuna Nachos, start with the wonton chips. Pour oil into a large heavy-bottomed pot to measure 2-in up the sides. Heat over medium-high until an instant-read thermometer registers 350°F. Maintain temperature by adjusting heat as needed.
Fry wonton wrappers, in small batches, flipping once, until golden-brown, about 30 seconds. Transfer to a paper towel-lined plate.
For the wasabi mayonnaise, stir mayonnaise with vinegar, wasabi and togarashi in a small bowl.
Combine cabbage, cilantro and salt in a medium bowl for the cabbage slaw. Massage gently, 30 seconds. Stir in vinegar.
Sprinkle tuna with salt. Place sesame seeds on a large plate, then add steaks, turning to coat.
Heat a large frying pan over high heat. Add oil, then steaks. Sear until golden-brown, but still raw inside, 30 seconds to 1 minute per side. Remove from heat. Let cool slightly, then cute into 1/2-inch cubes.
To assemble, arrange wonton wrappers on a serving platter. Scatter slaw overtop, then radish, avocado and tuna. Drizzle with wasabi mayonnaise and garnish with green onions.