KBBQ pulled pork nachos
all recipes

Smoked Kalbi marinated pulled pork topped with Kogi Korean Hot Sauce, cheddar-jack cheese and chilis. Drizzled with Thai basil crema and sprinkled with chopped cilantro and green onions.

print recipe

ingredients

directions

  1. Place tortilla chips on a medium sheet pan.
  2. Combine Thai basil and Mexican crema to make a Thai Basil Crema. Set aside.
  3. Top each with ½ tablespoon of cheddar-jack cheese and melt in 350°F oven for two minutes.
  4. Then top with hot pulled pork drizzled with Korean BBQ Marinade and Sauce (KG3263HG), another ½ tablespoon of cheddar-jack cheese, 1 tablespoon Korean hot queso blanco and red chili.
  5. Drizzle 1 tbsp of freshly made Thai basil crema and Korean Taco Sauce (KG5023HG) across all nachos.
  6. Sprinkle chopped cilantro and sliced green onions evenly over all nachos. Serve.

Korean hot queso blanco

ingredients

directions

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