< Browse Recipes

Korean Nachos with Grilled Wild Alaska Pollock & Kimchi Cheese Sauce

YIELDServes 12 servings

Ingredients

12 teaspoons Butter
1 Cup Flour
48 Ounces Milk
3 Cups Sharp Cheddar Cheese (Shredded)
1 Cup Kimchi (chopped)
24 Ounces Tortilla Chips
3 Cups Black Beans - Whole
12 Pieces Wild & Simple Entrée Redi™ Wild Alaska Pollock Mini Tender Portion 1.5 oz Deep Skinned, BNLS 427166
12 Each Radish, thinly sliced
12 Each Scallions, thinly sliced
  Korean Pepper
  Cilantro, chopped

Directions

1. Prepare Cheese Sauce: make a roux with the butter and flour, whisk in milk. Stir in cheddar and kimchi and season.

2. For each individual baking dish (or cast-iron skillet): Place 3 oz layer of tortilla chips. Continue layering with 1 oz beans, 1/4 oz radishes, 1/4 oz scallions.

3. Add 1.5 oz fish and ladle hot kimchi cheese sauce over top. Garnish with Korean pepper and cilantro. Serve.