Ninja Nachos

I am seriously obsessed with food trucks these days. It is so not the old fashioned state fair kinda foods. You know, corndogs, funnel cakes and nachos with fake cheese?  Food trucks these days are hip. They are going gourmet; they love fusion of cuisines. Hence, Ninja Nachos. The foods are often healthy and really creative! We went to a festival a few weeks ago and I got tons of ideas. Of course, most aren't low carb friendly. But stealing some ideas here and there and duplicating at home with low carb choices--yeah!  So the June issue of the Diner News is going to feature my interpretations of fabulous food truck finds. I have some pretty amazing stuff. You should watch for my truck    the Diner News for June.

It is a little weird for me, since my family used to own a food truck. We definitely did a lot of hot work and never got rich. We sold fresh pork rinds. But it seems that the day has come for the food truck revolution. I think it would be fun to own my own and sell only low carb and paleo foods. But, I am too old and tired for that! Not to mention too poor to buy a truck. So a newsletter it is.

The recipe I am sharing tonight is actually 4 recipes. The secret is in the sauce so to speak. Two sauces and a marinade. All very important!  These nachos have a definite Asian flair. Teriyaki chicken, Thai Red Curry Aioli,  Thai Peanut Sauce, cilantro and jalapeno. Forget cheese. Forget tortilla chips. These are amazing! Gotta give a shout out to Crunch, the originator of this concept. Fantastic idea, except that they use wonton chips as the base. Betting there is a tad too much sugar in the teriyaki sauce too. I am not too sure what goes into the Crunch version, but here is what I came up with. Really tasty.

Ninja Nachos

Teriyaki Chicken: 

1 lb boneless, skinless chicken breast

1/4 cup soy sauce

1 tbsp erythritol / stevia blend

1 tsp garlic powder

1/2 tsp ginger powder

1/2 tsp fish sauce

1/2 tsp red chili paste

5 oz package pork rinds, spicy or plain

1 cup shredded Napa cabbage (or plain cabbage)

1/4 cup Thai Pepper Aioli (see page 2 for the recipe)

1/4 cup Thai Peanut Sauce (see page 2 for the recipe)

1/4 bunch cilantro, diced

1 fresh jalapeno pepper

Place chicken in a freezer bag. Add soy sauce, sweetener, garlic, ginger, fish sauce and chili paste. Marinate chicken for 4 hours or overnight. Discard marinade and grill on a contact grill. Cut into cubes. Divide pork rinds among 4 plates. Top with shredded Napa cabbage and cooked chicken. Drizzle with Thai Pepper Aioli and Thai Peanut Sauce. Garnish with fresh cilantro and fresh jalapeno.

4 Servings:  356 calories     3 net g carb

Thai Pepper Aioli

3 tablespoons mayonnaise

2 teaspoons Thai Red Curry Paste

Serves 4: 79 calories  1 g carb  

Thai Peanut Sauce

2 tbsp natural peanut butter

3 tbsp water

1 tsp soy sauce

1 tsp Thai red curry paste

Combine all ingredients until smooth

Serves 4: 55 calories  1 g carb

 One word of warning! Eat these up immediately or the pork rind nachos will get mushy. My pork rinds were a little on the small side, so I ended up eating with a spoon. If you have large enough rinds, go ahead and use your fingers nacho style.

Also, if you prefer, you can prepare the chicken in a small crockpot. Just cook the chicken in the marinade.  You can also sub Sriracha for the red curry paste.

Remember, to order the food truck issue, just order the Diner News. The June issue will be out on the 1st. You will get a whole year of the news for just $6. Such a bargain.

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