Gluten-Free Korean Nachos

Gluten-Free Korean Nachos

There’s nothing like a crispy, cheesy, flavorful plate of nachos to satisfy your craving to snack! If you’re a football fan, then you know this is the time of year when snacking is just part of your Sunday routine (or Monday, if that’s when people watch football … I wouldn’t know!).

These Gluten-Free Korean Nachos are a brand-new take on traditional nachos. Instead of the typical salsa and cheese combo, I’ve sautéed some ground beef and onions in Korean BBQ sauce (from San-J), made a cheese sauce with white cheddar, and topped the chips with kimchi and cilantro. The result is a deliciously addictive fusion of two cuisines that are amazing on their own and amazing together!

You can make the cheese sauce and beef ahead but be sure to assemble just before serving. Simply reheat both over low heat. For the cheese sauce, you may need to add a tablespoon or two of milk when reheating to get to a pourable consistency.

Gluten-Free Korean Nachos Recipe

5 from 1 vote
Gluten-Free Korean Nachos
Gluten-Free Korean Nachos
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Course: Appetizer
Cuisine: Korean, Mexican
Servings: 8 servings
Calories: 504 kcal
Author: Carol Kicinski
Ingredients
  • 1 (12-ounce) bag gluten-free tortilla chips
  • 1 pound lean ground beef
  • 1 medium onion , diced
  • 1 cup San-J gluten-free Korean BBQ Sauce
  • 2 tablespoons butter
  • 2 tablespoons gluten-free all-purpose flour
  • 1 cup milk
  • 8 ounces white cheddar cheese , grated
  • 2/3 cup kimchi , chopped
  • ½ cup chopped fresh cilantro
Instructions
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Pour the tortilla chips onto the prepared baking sheet and cook for 5-6 minutes or until warm.
  3. In a large skillet over medium heat, combine the ground beef and onion. Cook, breaking up the beef, until the beef is no longer pink, about 5 minutes. Drain off the excess fat, add the Korean BBQ Sauce, and let simmer, stirring occasionally, until the sauce thickens, about 10 minutes.
  4. In another skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute, stirring. Whisk in the milk until smooth, then cook until it begins to thicken, about 3 minutes. Stir in the cheese and cook, stirring, until the cheese is melted.
  5. Put the tortilla chips onto a serving platter, top with the cheese sauce then, using a slotted spoon, spoon the beef all over. Top with the chopped kimchi and cilantro and serve.
Nutrition Facts
Gluten-Free Korean Nachos
Amount Per Serving
Calories 504 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 10g 50%
Cholesterol 75mg 25%
Sodium 990mg 41%
Potassium 397mg 11%
Total Carbohydrates 42g 14%
Dietary Fiber 2g 8%
Sugars 10g
Protein 25g 50%
Vitamin A 9.8%
Vitamin C 1.6%
Calcium 32.1%
Iron 14.6%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Barbecue Beef Cheddar Cheese Chips Football Korean Nachos San-J
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