Asian Skillet Nachos with Wasabi Crema

 

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Asian skillet nachos are full of flavor and will become a staple in your house for nacho night. Full of unique flavor and a creamy wasabi topping, they are perfect for dinner time or for a Super Bowl party! They also are made in one – pot making clean up a breeze!

What Do Asian Nachos Taste Like?

These nachos have very unique flavor! Chinese five spice powder adds a robust, sweet yet spicy taste to the mushroom and pepper mix. Soy sauce gives them an earthy, umami flavor and the wasabi crema adds a subtle yet spice creamy kick!

I stuck to the recipe using green pepper, onion and mushrooms but I think sugar snap peas or broccoli would have been a nice addition. Be sure to not skip the cabbage, green onion and carrot topping! They not only add a nice color but give the nachos additional pizzaz. We also added steamed edamame, cilantro and pickled onion! Additional protein and flavors really made these nachos soar. I will be making these skillet nachos again and again.

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Go into these nachos with an open mindset! They are not your traditional guac, salsa and bean nachos. My husband really appreciated that I told him that before he dove into them and HE LOVED THIS RECIPE. I promise you will love mixing up your nacho night with this Asian skillet nacho version! If you are prone to stomach troubles from traditional salsa nachos, these are the perfect remedy for a non acidic, no tomato nacho recipe.

What to Do with Leftover Skillet Nachos

While, I do not think you will have leftovers, the vegetable mixture would also be great served with cooked jasmine rice. You could also make these nachos into an asian bowl and crumble some tortillas on the top!

This asian nacho recipe would pair well with our Jasmine Rice Bowl or Ginger Turmeric Chickpeas.

The recipe calls for both wasabi paste and dairy free yogurt. If you cannot find either in your local grocery our ginger avocado dressing would also be a great way to top these nachos!

Weeknight One-Pot Vegan Cooking

This recipe is from the new Weeknight One-Pot Vegan Cooking cookbook.

This is an amazing cookbook for anyone – but especially for busy families! It contains 75 effortless recipes that are full of flavor but have minimal clean up. For a busy vegan mom like myself, this cookbook is a lifesaver. I love that it has something for everyone! From vegetable filled dishes to crowd pleasing comfort food, there are delicious options for every member of your family. There are even sections on breakfast foods and desserts!

Check out the name of some of these recipes!

  • Hoisin Glazed Stuffed Acorn Squash
  • Chickpea Burgers with Sweet Mustard Sauce
  • Stovetop Lasagna Skillet
  • Spring Vegetable Paella
  • Crispy Breakfast Hash

And so many more vegan recipes to try!

If you try this skillet nacho recipe, we would love to know! Tag @badtothebowl on social media.

Asian Skillet Nachos with Wasabi Crema

Recipe by Reprinted with permission from Weeknight One-Pot Vegan Cooking by Nicole Malik, Page Street Publishing Co. 2019. Photo credit: Nicole MalikCourse: main, appetizerDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

15

minutes

Chinese spiced veggies paired with a dairy free wasabi make these skillet nachos outstanding.

Ingredients

  • 1 tbsp sesame oil*

  • 2 cups sliced mushrooms

  • 1/2 yellow onion, sliced

  • 1/2 green pepper, sliced

  • 2 tbsp soy sauce**

  • 1 tsp Chinese five spice powder

  • 1 6 oz package tortilla chips

  • Wasabi Crema
  • 1/4 cup plain dairy free yogurt

  • 1/2 tsp wasabi paste

  • For Serving
  • 1/2 cup shredded cabbage

  • 1/2 cup shredded carrots

  • 2 scallions, sliced

Directions

  • Preheat the oven to 425 degrees.
  • To make the nachos, heat the sesame oil in an oven safe skillet over medium high heat. Cook the mushrooms, onion and bell pepper for 6 – 7 minutes, until softened. Add the soy sauce and Chinese five – spice powder and cook for another 1 – 2 minutes. Remove vegetables from pan and set aside.
  • Make the wasabi crema by mixing ingredients together in a small bowl and then set aside.
  • Arrange tortilla chips in skillet. Top the chips with the cooked vegetables. Bake for 5 minutes until warmed. Top with shredded cabbage, carrots, scallions and wasabi crema.

Notes

  • *I used only 1 tsp oil
    **gluten free if necessary

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