Kimchi Queso with Seaweed Chips
Directions
- 1Dip rice paper in water, shake off excess water, and place a seaweed sheet on top. Press until they stick together.
- 2Bake the seaweed rice paper in the oven at 220 F for 4 minutes until dry enough to fry.
- 3Cut the baked seaweed into smaller pieces and fry in hot oil at 350 F for 5–10 seconds until crispy.
- 4Lightly season the fried seaweed chips with salt and black pepper.
- 5In a saucepan, heat milk and Korean chili flakes. Add cheddar, smoked Gouda, and sour cream. Stir until melted.
- 6Add kimchi and stir until well combined.
- 7Serve the kimchi queso with the seaweed chips and garnish with chopped green onions.
Ingredients
- 1 package Vietnamese rice paper
- 1 package seaweed
- 1 cup water
- 1 pinch salt
- 1 pinch black pepper
- 0.25 cup milk
- 0.5 tsp Korean chili flakes
- 200 g sharp cheddar cheese
- 150 g smoked Gouda cheese
- 180 g sour cream
- 300 g kimchi
- 1 handful green onions
Equipment
baking sheetovenfrying panscissorssmall saucepan
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