Goat Nachos Recipes

PORK TENDERLOIN NACHOS WITH MORNAY SAUCE, AVOCADO-CORN RELISH, CHARRED JALAPENO AND GOAT CHEESE

Steps:

• For the tortilla chips: Heat oil in a deep fryer to 340 to 350 degrees F. Fry the tortillas, in batches, until firm. Drain on paper towels and season immediately with salt. For the new mexican rubbed pork tenderloin: Combine the ancho chili powder, sugar, pasilla chili powder, salt, allspice, chile de arbol, cinnamon and some black pepper in a small bowl. Heat the oil in a medium saute pan over high heat. Sprinkle the pork with salt on both sides, and then dredge in the spice rub, tapping off any excess. Sear the pork on all sides until golden brown, and then continue cooking to medium doneness or when an instant-read thermometer inserted into the center registers 135 to 140 degrees F, 8 to 10 minutes. Transfer to a cutting board and let rest 10 minutes before thinly slicing. For the mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in 2 cups of the warm milk, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes. Remove from the heat and slowly whisk in the Monterey Jack a handful at a time. Continue whisking until smooth, adding more milk if too thick. Whisk in the Parmigiano-Reggiano and season with salt, black pepper and chile de arbol. Set aside. For the avocado-corn relish: Combine the avocado, corn, jalapeno, lime juice, onions and olive oil in a bowl. Season with salt and black pepper, and fold in the cilantro. For the charred jalapenos: Toss the jalapenos with the oil and sprinkle with salt and black pepper. Char in a cast-iron pan over high heat or on a baking sheet in a 400 degrees F oven until the skin is charred on both sides. Let cool before slicing. For assembly: Arrange the tortilla chips on a large platter in a single layer. Top each chip with a heaping teaspoon of the avocado-corn relish, a slice of pork and some of the Mornay sauce. Garnish with the sliced charred jalapenos, pickled red onions, a dollop of the goat cheese and cilantro leaves.

CHEESY NACHOS WITH GUACAMOLE SALSA

Steps:

• Preheat oven to 350 degrees F.
• On an oven-safe platter, spread half of the tortilla chips. Top with half of the black beans and half of the goat cheese. Top with the remaining tortilla chips, black beans, goat cheese, and the Cheddar. Bake for 20 minutes, or until warmed through and the cheese has melted. Remove from heat and top with the scallions and serve with the Guacamole Salsa.
• In a mixing bowl, combine the corn kernels, chipotle pepper, onion, garlic, lime juice, salt, and pepper. Stir until combined and then fold in the chopped tomatoes, avocado, and cilantro. Serve immediately.

GOAT NACHOS

Steps:

• Preheat oven to 400 degrees.
• Layer 1/2 chips on large cookie sheet.
• Place spoonfuls of 1/2 beans on chips.
• Sprinkle with 1/2 cheese.
• Layer the rest of chips on top of this and repeat toppings.
• Bake for approximately 5-7 minutes until cheese is melted.
• Broil for 2-3 minutes until cheese is bubbly and chips are golden.
• Serve with sour cream and salsa.

GOAT CHEESE NACHOS

Steps:

• 1. On foil sheet, layer pita chips, topped with goat cheese, tofu and the spices.
• 2. Bake in convection / toaster oven for about 4-5 minutes, until cheese is soft.
• 3. Top it with the tomato, onion, green pepper, cilantro and tiny squirt of lime juice. Enjoy!