Korean Nachos with Grilled Wild Alaska Pollock & Kimchi Cheese Sauce

Korean Nachos with Grilled Wild Alaska Pollock & Kimchi Cheese Sauce

12 servings

Ingredients

Kimchi Cheese Sauce

  • 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, Boneless 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.

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