Six minutes in the oven is all it takes to transform this Loaded Nachos with Kimchi and Miso Crema Recipe into a spicy, cheesy and delicious snack!

Confession: I could eat kimchi with almost anything.

The funky, spicy fermented Korean cabbage is a regular addition to sandwiches, soups, stir-fry, casseroles and burgers at my house. Whether you use a little or a lot, kimchi is such a versatile ingredient that imparts a tangy and pungent crunch to anything you add it to.

No surprise then that it’s the star ingredient of this loaded nachos with kimchi and miso crema recipe I whipped up when creating a snack for a breezy Brooklyn summer-evening spent watching baseball games and working on crosswords in front of the TV. The result was such a hit that Ben and I decided to work on a quick video that illustrates just how easy this loaded nachos recipe is to make – and how cheesy, gooey and colorful it will look when you make loaded nachos at your place!

Let’s get this out of the way: this is an incredibly easy recipe to make. Not super comfortable in the kitchen? No problem! These loaded nachos require absolutely no cooking skills to prepare – and will turn out perfectly as long as they don’t get left in the oven for too long.

The reason this loaded nachos recipe is super-simple is that you’re using all pre-made ingredients (unless you plan on making homemade tortilla chips and fermenting your own kimchi… which would totally make me envious of your legendary prowess!). In fact, aside from slicing an avocado, chopping some fresh cilantro leaves and giving a quick once-over to the kimchi with a knife, there’s almost no prep involved either. You can’t beat a bag of tortilla chips, shredded cheese and canned black beans for ease of use! Added bonus: this may be a perfect way to introduce kimchi to anyone that may be on the fence about trying fermented Korean cabbage for the first time (my neighbor’s kids loved this recipe).

The key to this loaded nachos recipe is the double layering treatment it gets. There’s nothing worse than ordering nachos at a restaurant with friends, having the plate set on the table – and then realizing that it’s just a mountain of chips with only one layer of yummy stuff on top. The top is delicious, and then everyone just sort of picks at the naked chips underneath… total meh.

When making your own loaded nachos, set a layer of chips, top with beans, kimchi, avocado and cheese – and then repeat the process entirely. The end-result will be cheesy, spicy and flavorful all around. No naked chips in this loaded nachos recipe! After taking the gooey nachos out of the oven, top with jalapenos, cilantro and a dollop of miso-laden sour cream. I really love awase miso – which is a salty and slightly-sweet mixture of white and red miso. Whether you’re watching baseball at home, or having a spirited game-night with family and friends, this loaded nachos with kimchi and miso crema recipe is a delicious winner!

Other simple, delicious snack recipes:

Did you like this loaded nachos recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Kimchi Loaded Nachos

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  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Category: Snacks
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian
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Description

Six minutes in the oven is all it takes to transform these kimchi loaded nachos  into a spicy, cheesy and delicious snack!

Ingredients

Units Scale
  • 8 ounces tortilla chips
  • 1/2 cup canned black beans, drained
  • 1 avocado, peeled, pitted and chopped
  • 1 cup kimchi, chopped
  • 1 1/2 cup shredded cheese
  • 1 jalapeno, thinly sliced
  • 1/4 cup cilantro leaves, chopped

Miso Crema

  • 1/4 cup sour cream
  • 1/2 teaspoon white miso paste
  • 1/2 teaspoon rice vinegar (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Mix the ingredients for the miso crema in a bowl and set aside.
  3. Layer a baking sheet or grill pan with half of the tortilla chips and top with half the black beans, kimchi and avocado. Top with half the cheese.
  4. Add another layer of tortilla chips on top and use the rest of the black beans, kimchi and avocado. Top with the remaining cheese.
  5. Bake in the oven for 5 to 7 minutes – or until cheese is melted.
  6. Top nachos with miso crema, jalapeno slices and cilantro leaves. Serve immediately.

Notes

These loaded nachos should be eaten immediately. They will not keep well in the fridge.

Nutrition

  • Serving Size: 1 serving
  • Calories: 610
  • Sugar: 2.5g
  • Sodium: 721.3mg
  • Fat: 38.9g
  • Saturated Fat: 13.3g
  • Unsaturated Fat: 6.5g
  • Trans Fat: 0g
  • Carbohydrates: 48.5g
  • Fiber: 9.6g
  • Protein: 19.3g
  • Cholesterol: 54mg
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Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

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