Print Options:

Spicy Korean Kimchi Nachos

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

The perfect blend of flavours and textures for spicy and tangy fusion nachos blending a Mexican favourite with Korean flavours.
https://coupleeatsfood.com/spicy-korean-kimchi-cheesy-nachos/

 1 pack Sonora Fajita Tortillascut into chip-shape pieces and baked golden brown
 1 cup kimchi
 1 cup cheesecheddar or mozzarella
 Chopped green onions
 1 egg
 Sour cream for topping
Spicy Sauce
 1 tsp gochujangKorean red pepper paste
 1 ½ tsp Japanese mayonaise
 ¼ tsp sesame oil
1

Preheat oven at 350 degrees Fahrenheit. In a medium-sized baking pan, place about 1 cup of the Sonora homemade tortilla chips at the bottom, lying them flat to form a bed of nacho chips. Place 1/3 cup of the grated cheese evenly and then top with 1/2 cup of kimchi. Place the other 1 cup of nacho chips on top of the kimchi and cheese layer, forming another bed of nacho chips. Place the other 2/3 cup cheese and the other 1/2 cup of kimchi on top. Bake in the oven for about 5 minutes, or until the cheese is fully melted.

2

To make the spicy sauce, combine gochujang, Japanese mayonnaise, and sesame oil in a bowl. Set aside.

3

To make sunny side up eggs, heat 1 tsp of oil on a frying pan over medium high heat. Cook the egg for about 3-5 minutes, or until the egg whites are firm and cooked and the egg yolks are slightly runny.

4

To assemble dish, place the sunny side up egg in the middle of the nacho dish. Drizzle with sour cream and the spicy sauce. Top with green onions.

Nutrition Facts

Servings 0

Copyright Sonora Foods