Lunch: Nippon-Nachos

Ingredients

1/4 cup sour cream
3 tablespoons jalapeno masago ( roe)
1 cup Cheddar, grated
1 cup chipotle Gouda cheese, grated
Oil, for frying
30 frozen gyoza
3 green onions, chopped
Pico, for serving, recipe follows

Instructions

Preheat the broiler.
Combine the sour cream and jalapeno masago in a mixing bowl. Combine the Cheddar and chipotle Gouda in a separate bowl.
Bring the oil to 350 degrees F in a heavy-bottomed pot. Fry the gyoza until blistered and brown around the edges, working in batches if needed. Drain the excess oil, and then transfer to an ovenproof plate.
Top the gyoza with the cheese mixture and place under the broiler until the cheese is bubbling. Before serving, top with the green onions, Pico and jalapeno masago and sour cream.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
For the pico:Combine the cilantro, tomatoes, jalapenos, shallots, garlic, chipotles, red bell peppers and lemon juice in a food processor. Season with salt and black pepper.

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