Touchdown Loaded Asian Nacho Recipe
Touchdown Loaded Nachos
Makes 12 servings
1 (1-pound) package ready-to-eat shredded Fantasma’s Finest Barbecue Pulled Pork
Your favorite mustard-based barbecue sauce (we like using local, such as Beautiful Day Farms Carolina Mustard Sauce)
2 (8-ounce) packages Asian wonton chips
1 (7.6-ounce) chopped Asian salad, preferably with a mustard sauce (our selection contained dehydrated beet strips
1 to 2 ripe avocados, cubed or sliced, divided use
1 (3-ounce) can Asian-style crunchy noodles
Your favorite chili crunch (we like Kansas City Canning Co. Everything Chili Crunch)
Open the package and place the pulled pork in a casserole or other microwave-safe bowl with enough water to barely cover the bottom. Reheat the pork for 3 minutes 30 seconds. Remove the casserole dish and pull the meat apart then reheat for another 3 minutes 30 seconds. Remove the casserole from the microwave and stir in enough barbecue sauce to moisten the meat; set aside.
Make salad according to package directions. Feel free to leave anything out of the salad you might not wish to duplicate, such as croutons; save for another use. Stir half of the avocado into the chopped salad; reserve the rest for garnish.
On a hefty platter, spread the wontons out and top with pulled pork, chopped salad and garnish with crunchy noodles and drizzle with chili crunch or serve on the side.
