Korean Ground Chicken Nachos
Yield: 8
Jess Bentley
@SliceofJess
00:05
Prep
00:20
Cook
00:25
Total Time
Ingredients & Directions
Directions
Chicken
2 tablespoons
sesame oil
4
garlic cloves, minced
1 tablespoon
brown sugar
2 tablespoons
liquid aminos
1/4 teaspoon
ground ginger
1 lb
- Add the ingredients for the chicken to a large skillet.
- Break apart the meat and sauté until browned and slightly crispy, about 10 - 15 minutes.
- Meanwhile, whisk together all ingredients for the Sriracha drizzle and set aside in the refrigerator until you’re ready to serve.
- Preheat oven to 400°F. Layer half the tortilla chips, cheese, and kimchi.
- Repeat a second layer. Bake for 5 minutes, or until cheese has melted.
- Top with cilantro, sesame seeds, red pepper flakes, and the sriracha drizzle.
Sriracha Drizzle
2 teaspoons
sriracha
2 teaspoons
mayonnaise
1 teaspoon
lime juice
Tips For Making Nachos:
- DRAIN THE KIMCHI: This will help prevent soggy tortilla chips.
- LAYER THE INGREDIENTS: Start with half the chips, cheese, kimchi, ground chicken… then repeat. By creating a double-layering process, you will avoid “under-dressed” tortilla chips at the bottom of the sheet pan.
- DON’T SKIMP ON THE CHEESE: These are nachos… they need the cheese to pull everything together! Sometimes she does a mix of two cheeses, Monterey Jack and sharp cheddar are her favorites.
To Assemble Nachos
4 cups
tortilla chips
8 oz
Monterey Jack cheese, shredded
1 cup
kimchi, drained well
fresh cilantro, as desired
1 tablespoon
white sesame seeds
1 tablespoon
red pepper flakes, optional
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Korean Ground Chicken Nachos
Jess Bentley
@SliceofJess
Yield: 8
00:05
Prep
00:20
Cook
00:25 Total Time
Ingredients
Directions
Chicken
2 tablespoons
sesame oil
4
garlic cloves, minced
1 tablespoon
brown sugar
2 tablespoons
liquid aminos
1/4 teaspoon
ground ginger
1 lb
- Add the ingredients for the chicken to a large skillet.
- Break apart the meat and sauté until browned and slightly crispy, about 10 - 15 minutes.
- Meanwhile, whisk together all ingredients for the Sriracha drizzle and set aside in the refrigerator until you’re ready to serve.
- Preheat oven to 400°F. Layer half the tortilla chips, cheese, and kimchi.
- Repeat a second layer. Bake for 5 minutes, or until cheese has melted.
- Top with cilantro, sesame seeds, red pepper flakes, and the sriracha drizzle.
Sriracha Drizzle
2 teaspoons
sriracha
2 teaspoons
mayonnaise
1 teaspoon
lime juice
Tips For Making Nachos:
- DRAIN THE KIMCHI: This will help prevent soggy tortilla chips.
- LAYER THE INGREDIENTS: Start with half the chips, cheese, kimchi, ground chicken… then repeat. By creating a double-layering process, you will avoid “under-dressed” tortilla chips at the bottom of the sheet pan.
- DON’T SKIMP ON THE CHEESE: These are nachos… they need the cheese to pull everything together! Sometimes she does a mix of two cheeses, Monterey Jack and sharp cheddar are her favorites.
To Assemble Nachos
4 cups
tortilla chips
8 oz
Monterey Jack cheese, shredded
1 cup
kimchi, drained well
fresh cilantro, as desired
1 tablespoon
white sesame seeds
1 tablespoon
red pepper flakes, optional
