Korean Ground Chicken Nachos
- 2 tbsp. Sesame Oil
- 4 Garlic Cloves, minced
- 1 tbsp. Brown Sugar
- 2 tbsp. Liquid Aminos
- ¼ tsp. Ground Ginger
- 1 lb. Ground Chicken
- 2 tsp. Sriracha
- 2 tsp. Mayonnaise
- 1 tsp. Lime Juice
- 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
- 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 400F. 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 a drizzle of the spicy sauce. Enjoy immediatly.
Recipe by Slice of Jess at https://sliceofjess.com/korean-ground-chicken-nachos/
3.5.3251