Smoke Stacked Korean Chicken Nachos

Smokey Goodness!

I know what you’re thinking, Korean Nachos? Yes, Korean Nachos. Nachos are a universal food and can be adapted to any culture, I vote for Korean today. 

I make a Korean spicy chicken that is divine. Today I decided to take that recipe along with my smoked chicken from thanksgiving and combine the two. Why Not? 

Grated Machego and Sharp Cheddar. If Machego is not available a good jack cheese will suffice.

Oyster sauce mixed in a bowl with honey, soy sauce, rice wine vinegar and jalapeno juice.

Slice fresh jalapeno and add to bowl with chopped garlic, ginger, and white onion.

Saute sliced jalapeno, garlic, onion, and ginger in extra virgin olive oil.

Add shredded chicken to pot with jalapeno, onion, garlic and ginger mixture and saute.

Add spice blend and mix well.

Slice tortillas in 4 pieces to prepare for frying. 

Layer chip, chicken, cheese, jalapeno, and repeat until you have two to three layers.

Broil until cheese is melted and enjoy!

Smoke Stacked Korean Chicken Nachos

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 4

Ingredients:

3 c. shredded smoked chicken

6 cloves garlic chopped

¼ c. chopped onion

1” piece of ginger, chopped
1 tbsp. chili powder

½ tbsp. onion powder
½ tbsp. creole seasoning

½ tbsp. black pepper

1 ½ tbsp. soy sauce

Jar pickled jalapeno

2 fresh jalapenos

Taco shells

2 tbsp. extra virgin olive oil

1 c. cooking oil

2 c. Machego cheese, grated

2 c. cheddar cheese, grated

Garnish:

Sour cream

Avocado

Tomato

green onions
fresh jalapeno slices

Korean Sauce:
adapted from Saveur

1 ½ tbsp. soy sauce

2 tbsp. honey

1 tbsp. oyster sauce

3 tbsp. rice wine vinegar

3 tbsp. pickled jalapeno juice

Mix well and set aside until ready to use.

Directions:

Shred chicken making sure to remove all bones and skin and set aside. Slice fresh jalapenos, reserve half for garnish. Chop onion, garlic and ginger, set aside. Mix in bowl honey, soy sauce, rice wine vinegar, oyster sauce and jalapeno juice and set aside. 

Add extra virgin olive oil to skillet heat to medium high heat and add jalapeno, onion, garlic and ginger, saute for about 2 minutes. Add shredded chicken to pot saute for about 1 minute. 

Add chili powder, onion powder, creole seasoning, and black pepper to chicken and mix well. Saute for about 2 more minutes.  Add Korean sauce to pan and let cook about 5 more minutes.

Cut Tortilla shells in half then in another half to have four squares. Heat oil to 350 degrees fry shells until golden brown, drain and sprinkle with salt if desired. 

Assemble:

In a large oven proof pan or platter, lay out 1 row of chips slightly overlapping. Add 1 tablespoon of meat, 1 tablespoon of cheese, and 1 pickled jalapeno piece.  Repeat 2-3 Times depending on the size of your platter.

Bake under broiler for about 3-5 minutes, until cheese is melted, garnish with fresh jalapeno slices, tomatoes, green onions, sour cream and avocado, enjoy!