Bulgogi Nachos? Let me apologize now. 🤤🤤🤤
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 jalapeños
1 bunch cilantro
1 bunch green onion
small sweet tomatoes
1/4 c diced red onion
1 lime
Step 1
Preheat oven to 350°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 jalapeños
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 jalapeños, cilantro, green onion, tomatoes, and sesame seeds.
You can also serve with guacamole. Enjoy!
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