• Frito corn chips, preferably single serve bags
• 1 lb ground beef or pork (or venison)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 habanero, seeded and minced
• 1 can (14 oz) fire-roasted diced tomatoes
• ½ cup Momofuku Korean BBQ Sauce (plus more for drizzling)
• Salt and black pepper, to taste
• 2 cups shredded sharp cheddar cheese
• ½ cup sour cream
• ¼ cup pickled jalapeños
• ¼ cup chopped green onions or cilantro
• Momofuku Mild Garlic Chili Crunch for the final drizzle

Brown the meat: Heat a large skillet or Dutch oven over medium-high heat. Add the ground meat and cook until browned, breaking it up with a spoon, about 6–8 minutes. Drain excess fat if needed.

Sauté aromatics: Add the onion , bell pepper, habanero, and garlic. Cook until vegetables are softened, about 10 minutes. Season with salt and pepper.

Build your sauce: Stir in diced tomatoes and your Sweet & Savory Korean Barbecue Sauce. Simmer on low for 20 minutes.

Assemble the pie: Cut open your bags and layer the cheese and sauce on top of the Fritos. 

Finish & serve: Top with sour cream, jalapeños, and green onions (and/or cilantro). Drizzle with Mild Garlic Chili Crunch. Serve hot, with extra Sweet & Savory Korean Barbecue Sauce and more Mild Garlic Chili Crunch on the side.