Sheet Pan Kimchi Nachos

Jamie Vespa
Updated
Our Asian-inspired nachos are wildly flavorful with a tangy kick from kimchi. Kimchi is a spicy Korean condiment that is often fermented ...

Yields: Serves 6

Active time: 15 minutes

Total time: 20 minutes

Ingredients

  • 12 ounces tortilla chips

  • 2 teaspoons sesame oil

  • 12 ounces ground pork

  • 2 tablespoons minced shallot

  • 2 cloves garlic, minced

  • 1 teaspoon freshly grated ginger

  • 1 1/2 teaspoons fish sauce

  • 1 cup kimchi, drained and thinly sliced

  • 5 tablespoons plain whole-milk Greek yogurt

  • 2 teaspoons Sriracha chili sauce

  • 2 teaspoons water

  • 1 teaspoon seasoned rice vinegar

  • 1/2 teaspoon sugar

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1/2 cup thinly sliced green onion

  • 1/4 cup thinly sliced watermelon radish

Nutrition

calories 410

fat 19.5g

satfat 4.8g

monofat 3.8g

polyfat 6.7g

protein 17g

carbohydrate 44g

fiber 4g

sugars 3g

cholesterol 45mg

iron 1mg

sodium 700mg

calcium 95mg

Directions

  1. Spread tortilla chips evenly on a half sheet pan. Set aside.

  2. Heat oil in a large nonstick skillet over medium. Add pork and shallot; cook 3 to 4 minutes, breaking pork into pieces with a wooden spoon. Add garlic, ginger, and fish sauce; cook 2 to 3 minutes, until pork is browned and garlic is aromatic. Use a slotted spoon to remove pork from pan and sprinkle evenly over chips. Spread kimchi evenly over pork.

  3. Combine Greek yogurt, Sriracha, water, vinegar, sugar, salt, and pepper in a small bowl; mix well. Spoon yogurt mixture evenly over nachos. Top with green onion and watermelon radish.