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These nachos are made from won ton wraps. I cut them into triangles and fry them to a light golden brown. Traditionally, Chinese restaurants will create a "giveaway" snack by frying up leftover noodles or wonton pieces. These snacks have become so popular, some restaurants have added this snack to their menus. One restaurant, a non-Asian restaurant called Romano's Macaroni Grill did a playful spin by topping these crisps with asiago and parmesan cheeses, bell peppers, chicken, and green onions. My version has a more-dramatic presentation and features garlicky Black Tiger Shrimp, Pecorino and Cheddar Cheeses, a black bean and Thai aromatic trinity (see recipe below). I serve this with a lemongrass-plum bbq sauce. TIP: When assembling the dish, alternate in layers (crisps, salsa, shrimp)
Units: US | Metric
Serving Size: 1 (329 g)
Servings Per Recipe: 2
The following items or measurements are not included: