bulgogi it's mine nachos (Not yours)
Sorry.. sorry for the corniness =P! It was just set up so well I just couldn't help myself ....haha. Anyways ... 2014 NFL Kickoff - I needed something for this occasion ( I'm a huge football fan and it's something I look forward to every year). I recently had bulgogi fries a play off of carne asada fries and I thought bulgogi nachos... bam. This was the first thing I thought of, I mean come on .. nachos are totally a game classic. Plain melted cheese is too normal and the texture isn't quite right so you really want to put in the extra effort to get the creaminess of the cheese hence the cheese sauce. Trust.
1 lb of marinated Bulgogi
3/4 cups of red onions
3/4 of diced tomatoes
1 avocado pitted and mashed
Garlic salt to taste
1/4 cup of pickled sliced jalapenos
1 Tbsp of lime juice
1/2 bag of Tortilla chips ( about 9 oz )
1/2 cup of Sour Cream
Cilantro to Garnish
2 Tbsp of butter
2 Tbsp of flour
2 cup of sharp cheddar cheese shredded
1 cup of warm milk
fresh ground pepper to taste
Preheat Oven to 300 degrees and place half a bag of the tortilla chip in an oven proof dish ( I just use my cast iron skillet) and set aside. Combine the diced tomatoes,1/2 a cup of the red onion with the lime juice and set aside. Use the remaining 1/4 cup of the red onions and combine with your mashed avocado and 1 Tbsp of the sour cream. Use garlic salt to taste and set aside.
Heat a pan to medium high and once heated cook the pre-marinated bulgogi in whatever juice or marinade it came in. This will keep the meat nice and moist. I usually use a pair of kitchen shears and cut the bulgogi to smaller chunks so that it is easier to eat in the nachos. Once it is cooked through keep it in the juice and set aside.
Prepare your cheese sauce: 1) Prepare a simple roux by melting the butter in a small sauce pot on medium low heat then slowly adding in the flour turn the heat low and constantly stir the roux so that it does not burn. 2) Cook for a minute or two to get the "flour" taste out then slowly add in the warm milk - adding only a little at a time. It should turn into a very smooth creamy texture. Never let it boil. This is now a bechamel sauce. Let your bechamel simmer on low for 3-4 minutes. 3) Remove the pot from the heat and add in the shredded cheese. Combine until melted. *** 4) Bring it back to the stove and on the lowest heat let it simmer for 7 minutes.
***Before you put the cheese sauce back on the stove to simmer, pop the tortilla chip in the oven.
Take out your tortilla chips after 10 minutes and now it's time to arrange your nachos! Layer the cheese, bulgogi( don't add the juice because it will make the nachos soggy) , salsa, pickled jalapenos, cilantro in anyway you would like. Put guacamole and sour cream on the side. Then decide whether or not you want to share with anyone else .... I guarantee this will go quickly ....