I’m in total denial that football season is almost here. The time of year where our Sundays are completely given up to my fiancé screaming at the TV, and his buddies filling our living room while I try so hard to actually care. So this season, I’m taking a different approach. After all, this is the guy I’m spending the rest of my life with, so I should get used to it, right?
We all know that I love entertaining, so I’ve decided to see game days as a challenge to my hostess skills. Starting with some game-changing (see what I did there?) recipes like this one: Kimchee Nachos!!! Which, I might add, still go really well with a beer in hand.
Our typical game day includes chips and salsa because – duh – it’s easy. But our family is a bit more adventurous than that when it comes to flavors, so when Way Better Snacks introduced me to their line of sprouted Gluten-Free (which is important in our family!), delicious chips, I was inspired! And once I found their sriracha flavor, this recipe totally fell into place.
Kimchee Nachos with Sriracha Chips // serves 4
- marinated flank steak (or your favorite cut of beef)
- 1 cup spicy kimchee
- 2 bags Way Better Snacks Sriracha Chips
- 1 cup white cheese, grated (we used a mix of white cheddar and port salut)
- 6 scallions
- 1/4 cup sour cream
- one small lime
- toasted sesame seeds
- cilantro (optional)
Instructions //
Nachos are pretty self explanatory, so what matters most here is really just getting quality ingredients. I picked up a pre-marinated flank steak from my local grocer, but you can use any Korean style marinade (like this one) for your steak if you prefer to do yours on your own! The rest is easy.
I like to start by laying out all the ingredients and doing the prep up front. Grate or slice the cheese, and chop up the onions and set aside. Slice the marinated steak into bite-size pieces and cook until medium-rare in a pan over medium-high heat (cook time will vary based on type of cut).
Next, start layering up the Sriracha Chips, cheese, meat, and kimchee, creating one layer, then another, then another! You can bake in the oven at 250 or pop in the microwave to melt the cheese! Top with fresh kimchee, the chopped scallions, and cilantro! If you’re a sour cream lover, stir in the juice of one lime to 1/4 cup of sour cream and drizzle over the top of the nachos, garnishing with the toasted sesame seeds. I prefer to keep the sour cream on the side for those who like it to dip in (I’m not a fan myself!)
The best thing about using these specific chips is that they take care of all the flavor and spice for you – along with the kimchee it’s the perfect duo! Now all you need is a cold beer in hand and your favorite team on the telly. Enjoy!
