Ponzu Chili Crunch Mushroom Nachos

Ingredients

• 1 bag tortilla chips
• ½ cup Roland® Pickled Red Onion
• ½ cup thinly sliced red cabbage
• ¼ cup grape tomatoes, quartered
• ¼ cup thinly sliced radish
• Thinly sliced scallions, to garnish
• Roland® Hot Green Chili Crunch, to garnish
• Lime wedges, to garnish
• Cilantro, to garnish
• ½ cup Roland® Caramelized Onions
• 3 cloves diced garlic
• 2 tbsp Roland® Hot Green Chili Crunch, plus more for garnish
• 4 oz American cheese
• 4 oz Monterey Jack cheese
• 2 tablespoons unsalted butter
• 2 cups milk
• 1 tablespoon cornstarch
• ¼ cup Roland® Jalapeño Peppers, diced
• 1 tablespoon brine from Roland® Jalapeño Peppers
• 6 oz oyster mushrooms, cleaned and shredded to thin strands
• 1 1/2 oz Roland dried shiitake mushrooms
• 2 cloves garlic, minced
• 1 tablespoon Shaoxing wine
• 1 tablespoon Roland® Vegan Oyster Sauce
• 1 1/2 teaspoons sugar
• 3 tablespoons Roland® Vegan Ponzu
• 1/2 teaspoon Roland® Toasted Sesame Oil
• 1 tablespoon corn starch