PRINTABLE RECIPE CARD: Sesame-Ginger Skillet Nachos With Wasabi Lime Crema
These crispy skillet nachos are topped with savory ginger-soy vegetables, edamame, crunchy cabbage, quick-pickled cucumber, and a creamy wasabi-lime drizzle.
Ingredients
For the Quick-Pickled Cucumber
- ½ cup thinly sliced cucumber
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- salt to taste
For the Wasabi Lime Crema
- ½ cup plain Greek yogurt or thick unsweetened dairy-free yogurt
- 1 to 2 tbsp prepared wasabi paste, to taste
- 1 tbsp fresh lime juice
- 1 tsp maple syrup or honey
- ½ tsp toasted sesame oil
- salt to taste
- 1 to 2 tsp water, if needed for thinning
For the Sesame-Ginger Vegetables
- 1 tbsp avocado oil or another neutral cooking oil
- 8 cremini mushrooms, sliced
- 2½ cups red bell pepper, thinly sliced
- 1 small shallot, thinly sliced
- 1 cup shelled edamame, thawed
- 1½ tbsp low-sodium soy sauce or tamari
- 2 tsp rice vinegar
- 1 tsp freshly grated ginger
- 1 clove, minced
- 1 tsp maple syrup or brown sugar
- 1 tsp toasted sesame oil
For Assembly
- 8 cups sturdy tortilla chips
- 1 cup finely shredded green or red cabbage
- 2 scallions, thinly sliced
- 1 tsp toasted sesame seeds
- Fresh cilantro, optional
Instructions
1. Make the quick-pickled cucumber.
- Add the cucumber to a small bowl with the rice vinegar, sugar, and salt.Toss well and set aside while you prepare the remaining ingredients. Stir once or twice as it sits.
2. Make the wasabi lime crema.
- Whisk together the yogurt, 1 teaspoon wasabi paste, lime juice, maple syrup or honey, sesame oil, and salt.Taste before adding additional wasabi. If necessary, thin the crema with water, 1 teaspoon at a time, until it is easy to drizzle.Refrigerate until serving.
3. Brown the vegetables.
- Preheat the oven to 400°F.Heat the avocado oil in a large oven-safe skillet over medium-high heat.Add the mushrooms, bell pepper, and shallot. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms release most of their moisture and the vegetables begin to brown.
4. Add the edamame and glaze.
- Add the edamame, soy sauce, rice vinegar, ginger, garlic, maple syrup, and toasted sesame oil.Cook for another 1 to 2 minutes, stirring frequently, until the vegetables look glossy and very little liquid remains in the skillet.Transfer the mixture to a bowl.
5. Build the nachos.
- Carefully wipe any excess moisture from the skillet.Spread about half of the tortilla chips across the bottom. Spoon half of the vegetable mixture over the chips.Add the remaining chips, then top with the rest of the vegetable mixture.Keeping the nachos in two loose layers instead of one deep pile helps more chips stay crisp.
6. Bake.
- Bake in the oven for 5 to 7 minutes, until the tortilla chips are hot and lightly toasted around the edges.
7. Add the fresh toppings.
- Drain the pickled cucumber.Top the warm nachos with shredded cabbage, cucumber, scallions, sesame seeds, and cilantro, if using.
8. Finish with wasabi crema.
- Drizzle the wasabi lime crema over the nachos just before serving.Serve immediately while the chips are still crisp.
Notes
- Use sturdy tortilla chips: Thin chips can break under the toppings, so restaurant-style or thicker tortilla chips work best.
- Cook off the moisture: Let the mushrooms and vegetables cook until most of their liquid has evaporated before adding them to the chips. This is the key to keeping the nachos crisp.
- Adjust the wasabi to taste: Prepared wasabi varies in strength by brand. Start with 1 teaspoon, taste, then add more if you want extra heat.
- For a vegan version: Use thick unsweetened dairy-free yogurt and maple syrup instead of honey.
- For a gluten-free version: Use certified gluten-free tortilla chips and tamari in place of regular soy sauce.
- For larger batches: Use a sheet pan instead of overcrowding the skillet. Keeping the chips in a relatively shallow layer helps them stay crisp.
- Serve immediately: Add the cabbage, cucumber, and crema just before serving for the best texture.