Korean-inspired nachos featured saucy shredded chicken, fresh veggies, kimchi, and a flavorful creamy gochujang sauce. This Mexican-Korean fusion appetizer is one you'll come back to time and time again!
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Preheat oven to 400ºF (204ºC) with rack set in middle position. Line a baking sheet with parchment paper or coat with nonstick spray.
Heat a cast-iron skillet over medium-high heat. Coat corn with nonstick spray and cook in skillet until charred on all sides, 10 minutes. Transfer corn to a cutting board to cool slightly; cut kernels from cobs.
Mix mayonnaise, soy sauce, gochujang, sesame oil and garlic together for the sauce. In a medium bowl, toss together chicken and ¼ cup of the sauce.
Place tortilla chips in a single layer on prepared baking sheet.
Top chips with corn, chicken mixture, and cheese. Bake until chicken is heated through and cheese is melted, about 6 minutes.
Meanwhile combine tomatoes, cilantro, kimchi, and scallions.
Top nachos with tomato mixture and sprinkle with sesame seeds. Drizzle nachos with additional gochujang sauce and serve immediately.
To make these paleo: use grain-free tortilla chips such as Siete and skip the cheese.
To make these vegetarian: skip the chicken and use plain prepared jackfruit or rinse and drained black beans instead.
Nutrition
Serving: 1/8 of the recipeCalories: 270kcalCarbohydrates: 28gProtein: 18gFat: 10gSaturated Fat: 4gCholesterol: 44mgSodium: 336mgFiber: 4gSugar: 4g
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