Nachos Chino-Mexicanos with Asian Slaw

Heat your comal or large sartén over medium heat and add the sesame oil. This is where the magic starts, amigos.

Add the ginger and garlic, stirring constantly until fragrant and just starting to soften, about 1 minute. Don't let them burn!

Crank the heat to high and add the ground chicken, breaking it up with your wooden spoon as it cooks.

Stir in the chili-garlic sauce and hoisin sauce, continuing to cook and break up the meat until it's nicely browned and most of the liquid has evaporated. We want this mixture fairly dry so our chips stay crispy. (The key is getting that moisture out — be patient and let it cook until you hear more sizzling than steaming.)

Add the rice wine vinegar and sesame seeds, give it one final stir, then remove from heat.

While your oven preheats to 475°F, make your slaw by tossing together the cabbage, carrots, cilantro, green onions, rice vinegar, mirin, and salt. Set aside to let those flavors meld.

Arrange your tortilla chips on a large rimmed baking sheet — we want them in a single layer, órale.

Spoon the chicken mixture evenly over the chips, then shower with the shredded Muenster.

Slide into the oven for 4-6 minutes until the cheese is bubbly and golden in spots.

Remove from oven and immediately top with the fresh Asian slaw. Serve right away while everything is still warm and the contrast between hot and cool is perfect.