Ingredients:
- 2 packages Wellington Traditional Crackers
- 1 cup chopped kimchi
- 1 cup (vegan) cheese mozzarella
- 1 cup (vegan) cheddar cheese
- 1 cup corn
- chopped green onions for topping
- ½ cup chopped cilantro
- sour cream for topping
- 1 tsp gochujang korean red pepper paste
- 1 ½ tsp (vegan) Japanese mayonnaise
- ¼ tsp sesame oil
- Or alternatively use store-bought Sriracha Mayo
Directions
- Preheat the oven to 355°F (180°C).
- In a medium-sized baking pan (9×12 inch), lay 1 package of Wellington Traditional Crackers at the bottom, forming a base layer.
- Evenly sprinkle ⅓ cup mozzarella cheese and top with ½ cup chopped kimchi.
- Add 1 cup of corn on top, followed by another layer of Wellington Traditional Crackers (second package) to form a second bed.
- Sprinkle the remaining ⅔ cup mozzarella cheese, and top with the remaining ½ cup chopped kimchi.
- Bake in the oven for about 5 minutes, or until the cheese is fully melted and bubbly.
- To make the spicy sauce, combine gochujang, Japanese mayonnaise, and sesame oil in a bowl. Set aside.
- Once the nacho dish is baked and melted, remove it from the oven. Top the nacho dish with chopped cilantro, green onions, and a drizzle of spicy sauce. Serve immediately.