Korean Ground Chicken Nachos
 
Prep time
Cook time
Total time
 
These Chicken Nachos are my serious weakness. Early AM with eggs, mid-day lunch on the patio, or a sunset dinner with a cocktail.
Serves: 8
Ingredients
FOR THE CHICKEN:
  • 2 tbsp. Sesame Oil
  • 4 Garlic Cloves, minced
  • 1 tbsp. Brown Sugar
  • 2 tbsp. Liquid Aminos
  • ¼ tsp. Ground Ginger
  • 1 lb. Ground Chicken
SPICY DRIZZLE:
  • 2 tsp. Sriracha
  • 2 tsp. Mayonnaise
  • 1 tsp. Lime Juice
TO ASSEMBLE THE NACHOS:
  • 4 cups Tortilla Chips
  • 8 oz. Monterey Jack, shredded
  • 1 cup Kimchi
  • Fresh Cilantro, as desired
  • 1 tbsp. White Sesame Seeds
  • 1 tbsp. Red Pepper Flakes, optional
Instructions
  1. 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.
  2. Meanwhile, whisk together all ingredients for the Sriracha drizzle and set aside in the refrigerator until you’re ready to serve.
  3. Preheat oven to 400F. Layer half the tortilla chips, cheese, and kimchi. Repeat a second layer. Bake for 5 minutes, or until cheese has melted.
  4. Top with cilantro, sesame seeds, red pepper flakes, and a drizzle of the spicy sauce. Enjoy immediatly.
Recipe by Slice of Jess at https://sliceofjess.com/korean-ground-chicken-nachos/