Have any leftover Korean BBQ pulled pork from our popular taco recipe and want to try something different? Try these super quick and easy nachos. Using staples that you probably already have in your pantry and a great way to use those leftovers and make another fantastic meal!
These nachos make a great summer evening meal that can go in the middle of the table and everyone can just dig in. We love to serve this recipe for a game night or just a grab-while-you-play kind of meal the whole family loves.
This was inspired by our very popular Korean BBQ Tacos, and our Korean BBQ Sliders and pairs well with this Black Cherry Whisky Sour Cocktail, making it the ultimate warm evening meal.
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Ingredients
We've tested and tried this recipe many times (poor us, I know) and this mixture of toppings was our favorite. Of course, feel free to mix it up and add your favorite nacho toppings too.
- Korean BBQ Pulled Pork - recipe here
- Tortilla Chips - use your favorite, but we like the round ones because they don't break under the weight of the toppings.
- Queso - store-bought or use our easy Smoked Queso or Monterey Jack Queso recipe.
- Canned Corn - or frozen or fresh
Optional (but recommended) Korean BBQ Nachos Toppings:
- Green Onions - greens and whites
- Cilantro - roughly chopped and extra on the side
- Cherry Tomatoes - sliced in half
- Avocado - we like lots of avocado, either sliced or diced, but feel free to mash it up if you prefer.
- Sour Cream - our favorite trick is to thin the sour cream with a few teaspoons of water and drizzle over everything. Makes it pretty and easier to get sour cream in every bite!
See recipe card for quantities.
If you love the ease of using a slow cooker, try our Cranberry BBQ Pulled Chicken Sandwiches for another easy make-ahead recipe.
Instructions
The best part of this recipe is that it's all about throwing together what you already have on hand and can be completed in less than 10 minutes, making it the greatest Sunday night dinner recipe.
On a large baking sheet, lay out the chips in a shallow layer and pour warm queso all over. (See below for more details on each step.)
Add warmed Korean BBQ Pulled Pork and corn. You can either put it all over or line it up in a frame like we did.
Add green onion, sliced tomatoes and cilantro.
Top it off with extra Korean BBQ Sauce and sour cream.
- Reheat the Korean BBQ pork in the microwave, or broil in the oven, for a nice crispy meat.
- Heat the corn in the microwave or small saucepan until warmed through.
- Heat the queso in the microwave or small saucepan until warmed, stirring regularly to avoid scorching.
- Using a sheet pan, lined with foil for easy cleanup, pour out the chips and spread evenly over the pan.
- Drizzle the hot queso over the chips.
- Next top with the corn and meat.
- Add any additional toppings you want to use and enjoy!
Hint: Neatly laying out the toppings in a frame makes it so everyone can reach all ingredients no matter where they're sitting. Perfect for setting in the center of the table and playing games!
Substitutions
It's easy to adapt this recipe for a gluten free or dairy free diet.
- Gluten Free - To make these Korean BBQ Nachos gluten free, be sure to swap the soy sauce with tamari or coconut aminos or just a gluten free soy sauce. All other ingredients should be gluten free, but always be sure to check labels!
- Dairy Free - Simply swap the queso with a homemade or store-bought vegan queso, or melt vegan cheese on top of the chips before adding other ingredients.
- Vegetarian - Skip the pulled pork, but keep the Korean BBQ sauce for that unique sweet flavor kick!
Even if you don't follow a specific diet, this recipe will be a pleasant surprise to friends or family that need something delicious and sticks to their diet. I like this Vegan Queso from Cookie + Kate and this AIP Queso from Unbound Wellness.
Variations
Feel free to change up this recipe to make it your favorite.
- Spicy - add sliced jalapeño on the side or right on top. To make the Korean BBQ Sauce spicier, add 1 teaspoon chili paste, such as Sambal Oelek.
- Deluxe - add guacamole, pickled red onions, pinto beans, black olives, shredded lettuce, pickled jalapeños (our favorite are from Trader Joe's).
- Kid friendly - serve the toppings on the side so kids can make their nachos with just those items they love.
For another easy nacho recipe, try our Carnitas Nachos recipe!
Equipment
This Korean BBQ Nachos recipe only requires a stovetop or microwave and a large baking sheet. For faster cleanup, line your baking sheet with foil.
If you prefer to build your nachos and then warm all the ingredients, simply place in a preheated 300°F oven and bake until warmed through (about 8-10 minutes).
Storage
Once the nachos have been put together, they won't store well since the chips will get soggy. But all ingredients can be stored separately and then tossed together again!
Ingredients
- 1 cup Korean BBQ pulled pork
- 1 bag tortilla chips
- 1 jar of queso or 1 cup of homemade
- 1 16 oz can corn or 2 cups frozen corn
Optional Toppings
- Korean BBQ sauce see notes for link
- 2 stalks green onions chopped
- 1 bunch cilantro roughly chopped
- 1 cup cherry tomatoes halved or chopped
- 2 avocados sliced or chopped
- 1 container sour cream
Instructions
- Reheat the Korean BBQ pork in the microwave, or broil in the oven, for a nice crispy meat.
- Heat the corn in the microwave or small saucepan until warmed through.
- Heat the queso in the microwave or small saucepan until warmed, stirring regularly to avoid scorching.
- Using a sheet pan, lined with foil for easy cleanup, pour out the chips and spread evenly over the pan.
- Drizzle the hot queso over the chips.
- Next top with the corn and meat.
- Add any additional toppings you want to use and enjoy!
Notes
Nutrition
Food safety
- Cook meat to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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