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Nachos! Nachos! Nachos!

Bulgogi Nachos? Let me apologize now. 中中中

This bulgogi sheet pan nachos recipe is filled with layers and layers of fresh ingredients. And who doesn't love bulgogi??

I know! My mouth is watering too.

Ingredients

  • 1 lbs boneless short rib

  • 1 bag corn tortilla chips (I used Hyvee's Round tortilla chips)

  • 1 bag 8oz Monterey Jack cheese (I used Crystal Farms Cheese)

  • 1/3 c our bulgogi sauce

  • Sesame seeds

  • 1 jalapenos

  • 1 bunch cilantro

  • 1 bunch green onion

  • small sweet tomatoes

  • 1/4 c diced red onion

  • 1 lime

Step 1

Preheat oven to 350簞F.


Cut 1 lbs boneless short rib into small bite size pieces.

Combine with 1/3 c #bornwithseoul bulgogi sauce.

Cook on the stove top and set aside.


Step 2

Start preparing all your fresh toppings. I like to dice everything and set aside in some small bowls so that they are ready when I pull the tray of nachos out of the oven.

Dice away!

  • 1 fresh jalapenos

  • 1 bunch cilantro

  • 1 bunch green onion

  • 6 small sweet tomatoes

  • 1/4 c diced red onion


Step 3

Start by lining the sheet pan with parchment paper to keep the clean up to a minimum. Layer corn chips on a sheet pan and spread Monterey Jack cheese and Bulgogi over the chips. Bake for 10 min or till cheese melts.



Step 4

Now add the rest!

Start layering the jalapenos, cilantro, green onion, tomatoes, and sesame seeds.


You can also serve with guacamole. Enjoy!


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