ingredients

12 Fried corn tortilla chips

6 oz Cheddar-jack cheese, shredded

6 oz Smoked pulled pork

1 fl oz Korean BBQ Marinade and Sauce (KG3263HG)

6 fl oz Korean hot queso blanco

12 Red chilis, bias cut

1 tbsp Korean Hot Sauce with Garlic and Gochujang (KG3264HG)

1 tbsp Cilantro, chopped

1 tbsp Green onions, bias cut, ⅛"

1 oz Thai basil

4 fl oz Mexican crema

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 Hot Sauce with Garlic and Gochujang (KG3264HG) across all nachos.

6.  Sprinkle chopped cilantro and sliced green onions evenly over all nachos. Serve.