This past January we went to Punch Bowl Social at the Cleveland location for my daughter’s birthday. It’s a game playing, put-put putting, all-around, good time restaurant/bar. We got to enjoy an abbreviated game of Monopoly right at our table while we waited for our food. Happy kids = Happy Mom & Dad!
The menu was really fun too! Lots of different twists on staple dishes. You can check out the menu for yourself https://www.punchbowlsocial.com/location/cleveland and Punch Bowl has 16 locations nationwide so there may be one near you (I am not getting paid by Punch Bowl Social)…Just really had a great fun family night with some good food.
Speaking of good food…I was REALLY impressed with the Sriracha Peanut Fries and I wanted to recreate the flavors on some nachos because the reality is I will never be rehabilitated from my nacho addiction. I just continue to find more things to put on them.
- One Red Onion
- 1/3 Cup Hot Tap Water
- 1 tsp. Sesame Oil
- 1/4 Cup Rice Vinegar
- 1 Tbs. Soy Sauce (gluten free or liquid aminos if needed)
- 1 tsp. Kosher Salt
- 1/2 Cup Mayonnaise
- 4 Cloves of Garlic (roughly chopped)
- 1 Tbs. Lemon Juice
- 1-2 Tbs. Olive Oil
- Salt/Pepper to Taste
- A Bag of Tortilla Chips (any brand you like)
- 2 Cups Monterey Jack Cheese
- 2 Cups Shredded Chicken (use rotisserie to make it easy)
- 1/2 – 1 Cup Pickled Onions (your preference)
- 1/2 Cup Roasted Peanuts (roughly Chopped)
- 1/4 Cup Cilantro (Chopped)
- 1/4 – 1/2 Cup Garlic Aioli (drizzled)
- 2 Tbs Hoisin Sauce (drizzled)
- 2 Tbs. Sriracha (drizzled)
Step-by-Step Instructions….It’s Still Worth It!!!!
- You want to take care if these first so they have time to marinate/pickle.
- Slice the red onion in thin slices and put into a small bowl.
- Add all if the ingredients into the bowl, making sure the water is as hot as you can get it. You could pull out another pan and boil the water, but this saves your the hassle.
- Let the onions sit at least 1/2 hour – easy, right? You could even prepare these ahead of time.
- Put all the ingredients into a small food-processor or blender (if you don’t have one just make sure you chop your garlic really fine) and blend until smooth and creamy.
- Once blended I put my Aioli into a small baggie for storage so it is easy to drizzle when the time comes. Just snip a small corner off for easy distribution. You can also make this ahead of time.
- ****If you double the recipe for this aioli you can use it for other things: French fry dipping sauce, sandwich spread, serve it with roasted veggies, potato topper, or even add a little spice to kick up some plain chicken or fish!
- Line a cookie sheet with parchment paper for easy clean-up and spread the whole bag of tortilla chips out in a thin layer. We don’t mess around when it’s nacho night!
- Add the chicken, onions, cilantro, half the cheese, & roasted peanuts in even layers.
- Drizzle with the garlic Aioli.
- Add the rest of the cheese and put under the broiler for 1-3 minutes. You have to be tight with your broiler. Like, best friends, tight because no broiler is the same. They are like the fingerprints of the oven world. Keep a watchful eye because it can got from crowd-pleasing Asian Nachos to waving a dish towel at the smoke alarm within seconds. When your nachos have reached bubbly cheese perfection pull them out of the oven and drizzle with sriracha and hoisin sauce.
- Serve immediately because you are going to want to eat these with total disregard to the high likelihood molten cheese is going to burn the roof of your mouth.
- Add sour cream if desired! Personally, I can’t eat any kind of nacho without sour cream.
Eat Like its Friday,