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KBBQ pulled pork nachos
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Smoked Kalbi marinated pulled pork topped with Kogi Salsa Roja, cheddar-jack cheese and chilis. Drizzled with Thai basil crema and sprinkled with chopped cilantro and green onions.

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ingredients

12 ea Fried corn tortilla chips

6 fl-oz Cheddar-jack cheese, shredded

6 oz Smoked pulled pork

1 fl-oz Kogi Kalbi Marinade

6 fl-oz Kogi Salsa Roja Queso Blanco*

12 ea Red chilis, bias cut

1 tbsp Thai Basil Crema

1 tbsp Kogi Salsa Roja

1 tbsp Cilantro, chopped

1 tbsp Green onions, bias cut, 1/8"

directions

1.  Place tortilla chips on a medium sheet pan. Top each with ½ tablespoon of cheddar-jack cheese and melt in 350F oven for two minutes. Then top with hot pulled pork drizzled with Kalbi Marinade, another ½ tablespoon of cheddar-jack cheese, 1 tablespoon Salsa Roja Queso Blanco and red chili. Then, drizzle Thai Basil Crema and Salsa Roja across all nachos. Sprinkle chopped cilantro and slice green onions evenly over all nachos. Serve.

thai basil crema

ingredients

1 fl-oz Thai basil, chopped

4 fl-oz Mexican Crema

directions

1.  Combine ingredients in a double boiler and heat to 165F stirring frequently. Hold hot for up to two hours.

Kogi salsa roja queso blanco

ingredients

4 oz White Cheddar Cheese

4 oz White American Cheese

4 oz Korean hot sauce (KG3264HG)

4 oz Half & half cream

To taste Salt and Petter

directions

1.  Combine all ingredients in a double boiler and heat to 165F stirring frequently. Hold hot for up to two hours.