V's Fusion Nachos with Korean Chicken
- Level: Intermediate
- Yield: 4 servings
- Total: 2 hr 5 min
- Active: 1 hr
Ingredients
1 pound chicken breast, cut into 1/2-inch cubes
1/2 cup Korean Chicken Marinade, recipe follows
1/3 cup plus 2 tablespoons canola oil
16 ounces restaurant-style corn tortilla chips
4 cups Mexican Pinto Beans, recipe follows
24 ounces shredded Mexican blend cheese
1/2 medium sweet onion, diced
1/2 small green onion, chopped
1 tablespoon cilantro, chopped
1 tablespoon lime juice
4 Roma tomatoes, diced
1/4 cup rice wine vinegar
1/4 cup soy sauce
1/2 tablespoon chili-garlic paste
16 ounces green cabbage, shredded
5 ounces red cabbage, shredded
1/2 cup sour cream
1/2 cup guacamole
Sesame seeds (to taste)
Salsa (optional)
Korean Chicken Marinade:
1 cup gluten-free soy sauce
1/4 cup gochujang
2 cloves garlic, peeled
1/2-inch piece ginger, peeled
1/4 white onion, outer skin removed
1 Bosc pear, cored
2 green onions, roughly chopped
2 tablespoons sesame oil
4 tablespoons brown sugar
1 tablespoon sesame seeds
Mexican Pinto Beans:
2 cups dry pinto beans
1 tablespoon cumin
1/2 tablespoon garlic powder
1 1/2 tablespoons diced white onion
2 teaspoons salt, or to taste
Water to cover
Directions
- In a medium bowl, combine chicken and Korean Chicken Marinade. Mix well to coat. Heat a medium skillet over medium-high heat; add 2 tablespoons of canola oil. Pan fry chicken until cooked through, stirring occasionally, about 8 to 10 minutes. Remove from heat.
- Preheat the oven to 400 degrees F.
- Take half of the chips and divide them between four oven-safe plates, placing the chips in a single layer. Sprinkle 1/2 cup Mexican pinto beans over the chips on each plate. Using half of the shredded Mexican blend cheese, distribute cheese evenly over the chips, making sure each chip has some cheese (no naked chips here). Divide the remaining chips among the plates, placing the second layer in a pile in the center on top of each plate to build a small mountain. Sprinkle the remaining beans and cheese evenly over the chips (remember, no naked chips!). Bake until cheese in the center of the first layer is fully melted, about 15 minutes. While cheese is melting, in a small bowl, mix sweet onion, green onion, cilantro, and lime juice; set aside. Use an oven mitt to remove nachos from oven, and place plates on a heat-safe surface. Sprinkle the onion mixture, cooked Korean chicken, and tomatoes evenly on top of nachos.
- In a medium bowl, whisk together rice wine vinegar, soy sauce, chili-garlic paste, and 1/3 cup canola oil. Add green and red cabbage, and toss until well coated. When you remove cabbage from the bowl, shake excess marinade off and place a handful of cabbage in the center of each plate of nachos, letting it cascade down over the chips. Top your nacho mountains with a dollop each of sour cream and guacamole. Sprinkle with sesame seeds. Serve with your favorite salsa if using. Remember to have plenty of napkins–you'll need 'em!
Korean Chicken Marinade:
- Place soy sauce, gochujang, garlic, ginger, onion, pear, green onion, sesame oil, brown sugar, and sesame seeds in a blender and blend until smooth. Chill until ready to use.
Mexican Pinto Beans:
- Place pinto beans, cumin, garlic powder, white onion and salt into a large pot. Add water to pot until all ingredients are completely immersed. Cover pot with lid, bring water to a boil, then remove the lid and reduce heat to medium. Stir frequently. If the water level drops below the top of the beans, add more water to cover beans. Cook for about 1 hour or until beans are soft. Cool any beans you’re not using immediately before refrigerating them in an airtight container.
Cook’s Note
If the top layer of cheese is slightly browned, the cheese on the first layer is most likely melted. Use as much marinade as you want for the Korean chicken; more marinade equals more spice. Save the extra for later use on fish, meat, chicken, veggies, or get creative with your own use. Marinade will keep well in the refrigerator for 2 to 3 weeks.