For the wonton chips:
40 sheets Wonton wrappers (2.5-inch square)
as needed Oil for frying
to tasteSalt
For the kimchi cheese sauce:
2 tablespoonsUnsalted butter
2 tablespoonsAll-purpose flour
1 cup Whole milk
½ cup Kimchi juice
1⅓ cups Shredded white cheddar cheese
to tasteSalt and pepper
For the assembly:
1½ cups Cooked bulgogi chicken (chopped)
2 Roma tomatoes (seeded and diced)
⅔ cupCharred corn kernels
½ cup Queso fresco (crumbled)
1 Green onion (thinly sliced)
¼ bunchFresh cilantro (chopped)
for servingLime wedges