Search Results: nachos

Loaded Baked Potato Skin Nachos

Loaded Baked Potato Skin Nachos

The Super Bowl has passed, and to be honest I do not think that any one of us in my family actually cared. Sure, the boys said ‘I want the Patriots to go down!’ a few times that day, but the only thing I really…

Crispy Waffle Nachos

Crispy Waffle Nachos

It was taco Thursday the other night. I know, I know. Typically you have that whole taco Tuesday thing going on, but let’s be honest, sometimes we never hit that mark due to schedules, etc, and who could not eat nachos any day of the…

Kimchi Nachos

Kimchi Nachos

I don’t know about you but I hate letting things go to waste. My kids are notorious for opening bags of chips and never finishing them, and I am the type to say (if I catch them in the act) ‘finish whatever is opened before opening a new bag’. I’ll admit sometimes I feel like aisle 7 (the chip aisle) at the grocery store. There’s pretzels, potato chips, Cheetos, and tortilla chips. You get the idea. This whole idea of kimchi nachos came out of the fact that there was a half bag of tortilla chips going stale, as my daughter did not like this particular brand for whatever reason, and I was not about to let them go to waste. Not only that but as I was navigating through my refrigerator, I noticed a jar of kimchi that was being abandoned, and that’s when I thought of adding the two together and coming up with kimchi nachos.

Kimchi Nachos

I’m not even going to get started on how amazing these were, and if you have never had kimchi, well then maybe this is your gateway into the awesome Korean fermented cabbage. Regardless, lets get started, and trust me, just trust me, these are a must make. I might not even go back to making my regular nachos, that’s how great these are.

Ingredients:

  • 2 tbsp soy sauce
  • 1/2 tbsp dark sesame seed oil
  • 1/2 tbsp garlic paste
  • 1/4 tsp cracked black pepper
  • 1 tbsp honey
  • 1 T-bone steak, or your favorite cut of beef, cooked and cut into bite sized pieces
  • 2 tbsp unsalted butter
  • Tortilla chips
  • 3/4 cup of kimchi, chopped
  • 1/2 small onion, diced
  • 1 cup of shredded Monterrey jack cheese
  • 1/2 cup of shredded mozzarella cheese
  • 1 whole egg, fried
  • 1/2 tbsp unsalted butter
  • 2 tbsp sliced scallions, optional
  • 2 tbsp sour cream

Start by marinating your beef. Mix the soy sauce, sesame oil, garlic paste, cracked black pepper, and honey in a small bowl. Make sure everything is incorporated. Add the beef to a sealable bag and pour the marinade in the bag. Gently massage the marinade into the beef, seal, and let marinade in the refrigerator for 4 hours or overnight.

When you are ready to cook your beef, you can either grill, or cook in a large skillet and finish it in the oven as I did. Heat a large skillet on high heat for a few minutes. Add in the butter and immediately add the T-bone. Let this cook in the butter for about 3 minutes, untouched, then flip. You should have a nice sear. Cook for about a minute, then place in a preheated 300 degree oven to finish to your desired temperature.

Once cooked, slice into bite sized pieces. Nibble around the bone, well, you don’t have to but that’s my favorite part.

Next it’s time to rearrange the nachos.

Keep your oven preheated  but increase the heat to 325 degrees.

How to make kimchi nachos

Layer the base of a oven ready skillet or plate with tortilla chips. Top with the monterray jack cheese, then add half of the diced onions. Top with half of the kimchi, some of the beef, then layer with more chips, the mozzarella cheese, more onions, beef, and kimchi.

Pop this into the oven to get everything warmed through and get the cheese nice and melted.

During this time, cook the egg. Melt the 1/2 tablespoon of butter in a skillet over medium heat. Crack the egg and add it to the skillet. With a spatula, break up some of the thick egg white so the egg cooks evenly.

Remove the kimchi nachos from the oven and top with the egg. Add the sour cream, and shower the nachos with the sliced scallions.

Now the moment you’ve been waiting for. Dig and. My preference is to take a nacho, break it into the egg yolk, a bit of the sour cream, and go to town.

The end result is probably, and I kid you not, the best nachos I’ve had. There is something about the tanginess and spiciness from the kimchi that really makes these stand out. The perfect Asian marinade of the beef, along with the creaminess from the egg yolk just made these nachos rock.

So remember, if you are like me, don’t let things go to waste, and better yet, go get yourself some kimchi! Did I mention, besides being a big high in sodium, that kimchi also pretty darn good for you?

Kimchi Nachos
Author: 
Recipe type: Appetizers
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tbsp soy sauce
  • ½ tbsp dark sesame seed oil
  • ½ tbsp garlic paste
  • ¼ tsp cracked black pepper
  • 1 tbsp honey
  • 1 T-bone steak, or your favorite cut of beef, cooked and cut into bite sized pieces
  • 2 tbsp unsalted butter
  • Tortilla chips
  • ¾ cup of kimchi, chopped
  • ½ small onion, diced
  • 1 cup of shredded Monterrey jack cheese
  • ½ cup of shredded mozzarella cheese
  • 1 whole egg, fried
  • ½ tbsp unsalted butter
  • 2 tbsp sliced scallions, optional
  • 2 tbsp sour cream
Instructions
  1. Start by marinating your beef. Mix the soy sauce, sesame oil, garlic paste, cracked black pepper, and honey in a small bowl. Make sure everything is incorporated. Add the beef to a sealable bag and pour the marinade in the bag. Gently massage the marinade into the beef, seal, and let marinade in the refrigerator for 4 hours or overnight.
  2. When you are ready to cook your beef, you can either grill, or cook in a large skillet and finish it in the oven as I did. Heat a large skillet on high heat for a few minutes. Add in the butter and immediately add the T-bone. Let this cook in the butter for about 3 minutes, untouched, then flip. You should have a nice sear. Cook for about a minute, then place in a preheated 300 degree oven to finish to your desired temperature.
  3. Once cooked, slice into bite sized pieces. Nibble around the bone, well, you don’t have to but that’s my favorite part.
  4. Next it’s time to rearrange the nachos.
  5. Keep your oven preheated but increase the heat to 325 degrees.
  6. Layer the base of a oven ready skillet or plate with tortilla chips. Top with the monterray jack cheese, then add half of the diced onions. Top with half of the kimchi, some of the beef, then layer with more chips, the mozzarella cheese, more onions, beef, and kimchi.
  7. Pop this into the oven to get everything warmed through and get the cheese nice and melted.
  8. During this time, cook the egg. Melt the ½ tablespoon of butter in a skillet over medium heat. Crack the egg and add it to the skillet. With a spatula, break up some of the thick egg white so the egg cooks evenly.
  9. Remove the kimchi nachos from the oven and top with the egg. Add the sour cream, and shower the nachos with the sliced scallions.
  10. Now the moment you’ve been waiting for. Dig and. My preference is to take a nacho, break it into the egg yolk, a bit of the sour cream, and go to town.
  11. The end result is probably, and I kid you not, the best nachos I’ve had. There is something about the tanginess and spiciness from the kimchi that really makes these stand out. The perfect Asian marinade of the beef, along with the creaminess from the egg yolk just made these nachos rock.

 

Breakfast Nachos

Breakfast Nachos

I first fell in love with eating simple nachos when I was living in Dallas, Texas. It was one of those throw together snacks, or meals that I pretty much lived on when I was living alone, and I was fine with that. There was…

Greek Nachos

Greek Nachos

I just love it when it comes to Sunday afternoons. Those are the days where, as a family, we wind down, watch football, eat some comforting food, and get ready for the week ahead. It seems as though Sundays are often the times I am…

BBQ Nachos

BBQ Nachos

We are a big fan of nachos in my house, so much that we pretty much have a nacho night on the weekly dinner schedule. They are pretty much the typical nacho fare. An array of vegetables, with hope that the kids will put some on their nachos, and your classic guacamole, homemade roasted salsa, shredded cheese, and my daughter’s new favorite, salsa con queso. With that said, I, personally, am a big fan on putting twists on classic nachos such as nacho potato skins, pizza nachos, Idaho nachos, chicken mole nachos, and now these bbq style nachos.

BBQ Nachos Recipe

I thought that by using BBQ kettle chips as the vehicle, along with some roasted pork, I could get away with something great, and boy did I ever. Sweet, with a bit sassy, these nachos were awesome.

Let’s get started.

  • 2 cups of your favorite BBQ Kettle chips
  • 1 cup roasted pork, chopped
  • 1/2 cup your favorite BBQ sauce, plus 3 tbsp
  • 1/4 queso con salsa, warmed
  • 1/2 cup of shredded lettuce

This is so simple to put together.

Lay the chips onto your serving plate.

Add the pork to a skillet, set on medium-low heat. Add in the barbecue sauce, and mix. Basically warm the sauce and pork.

Once warmed, add to the top of the chips.

How to make BBQ Nachos Recipe

Warm up the additional barbecue sauce.

Drizzle the warmed queso over the pork and chips, along with the warmed barbecue sauce.

Top with the shredded lettuce, and dig in.

The end result is pretty great. You get that killer barbecue in every bite, and the kettle chips introduce a whole new thing to the recipe. Let’s just say these did not last very long as they were that great. So if you are looking for a new take on a nacho recipe, give this one a shot. Hope you enjoy!

BBQ Nachos
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 cups of your favorite BBQ Kettle chips
  • 1 cup roasted pork, chopped
  • ½ cup your favorite BBQ sauce, plus 3 tbsp
  • ¼ queso con salsa, warmed
  • ½ cup of shredded lettuce
Instructions
  1. This is so simple to put together.
  2. Lay the chips onto your serving plate.
  3. Add the pork to a skillet, set on medium-low heat. Add in the barbecue sauce, and mix. Basically warm the sauce and pork.
  4. Once warmed, add to the top of the chips.
  5. Warm up the additional barbecue sauce.
  6. Drizzle the warmed queso over the pork and chips, along with the warmed barbecue sauce.
  7. Top with the shredded lettuce, and dig in.