Our Asian-inspired nachos are wildly flavorful with a tangy kick from kimchi. Kimchi is a spicy Korean condiment that is often fermented and aged, delivering gut-healthy probiotics. Assemble the nachos on a baking sheet, and then deliver them straight to the table for easy serving and fun presentation. You can use shredded rotisserie chicken or shrimp instead of ground pork. In place of melted cheese, we use a chili-spiked yogurt sauce that helps bind all of the toppings to the chips. The topping potential is endless: Try adding diced avocado, chopped bell peppers, or jalapenos for extra heat.
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
How to Make It
Spread tortilla chips evenly on a half sheet pan. Set aside.
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.
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.