Kimchi Nachos Recipe
Blue corn tortillas, korean-style pulled pork, kimchi, shar cheddar queso, gochujang aioli, fresno pepper, scallion, cilantro
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Gochujang Aioli
In a small bowl, mix together mayonnaise, gochujang, and a splash of milk until smooth. Adjust seasoning to taste and set aside.
- 2
- 3
Assemble the Nachos
On a large baking sheet, arrange blue corn tortillas in a single layer. Top with Korean-style pulled pork, kimchi, and pour the cheese sauce generously over everything.
- 4
Add Toppings
Slice the Fresno pepper and scallions thinly. Once the nachos are assembled, sprinkle the sliced Fresno pepper, scallions, and chopped cilantro over the top.
- 5
Bake
Preheat your oven to 375°F (190°C). Bake the nachos for about 10-12 minutes or until heated through and the edges of the tortillas are crispy.
- 6
Serve
Remove from the oven and drizzle the gochujang aioli over the nachos. Serve immediately with extra kimchi on the side if desired.
