Los Angeles's Kogi BBQ truck started the Korean-taco craze. Chef Roy Choi also loves the trashy ingredients (processed cheese! pork rinds!) sold at American gas stations.
Slideshow: More Tasty Tacos
Four 5-inch flour tortillas
1/4 cup prepared bean dip
4 slices American cheese
4 thin slices of ham
1/4 cup jalapeño cheese dip
1/4 cup crumbled pork rinds
2 tablespoons shredded beef jerky
4 pickled jalapeños, sliced (1/4 cup)
1/2 Red Delicious apple, cut into matchsticks
How to Make It
On a microwave-safe plate, arrange the tortillas in a single layer. Top with the bean dip, American cheese, ham and cheese dip and microwave until melted, about 1 minute. Top with the pork rinds, jerky, jalapeños, apple and a dash of hot sauce. Fold and eat.
Crisp, refreshing pilsner: North Coast Brewing Co. Scrimshaw.
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