Asian Nachos

The Mexican snack with an Asian twist!

Asian mix

Snack
2 persons
30
Medium

Nachos! We love to serve it at parties, movie nights and get-togethers. Of course, on Nacho Day, we can't miss a delicious nacho recipe either, and of course we're giving an Asian twist to this Mexican dish. In this vegetarian nacho dish, Kimchi and Gochujang play the main roles. Making it is very easy and you really put a delicious and innovative version of nachos on the table. The key to perfect nachos is stacking - so one layer of nacho chips - toppings - chips - toppings. That way all the chippies get a delicious coating from the topping and at the end you're not just eating dry chips!

Ingredients

150 g red cabbage chopped

1 spring onion

few sprigs of cilantro

1 red pepper

200 g grated cheese

125 ml sour cream

Preparation method for Asian Nachos

Cut the kimchi, red cabbage, pepper, spring onion into small pieces and rings.
Add the sour cream and Gochujang together.
Spread a layer of chips over an ovenproof dish. Sprinkle half of the toppings and cheese on top. Also spoon all of your Gochujang mixture on top. Repeat this process again or until you run out of ingredients.
Now put this in the oven at 180 degrees for 15 minutes.
Mash an avocado if necessary and stir in some chili flakes for extra spice.
Top with rings of spring onion and cilantro. Drizzle on some Sriracha as well.
For extra crunch, flavor and "Asian Feels": also crumble some tempura seaweed on top.
Serve and dip!