Monday, July 18, 2011

Recipes Part 17: Local Nachos

Regular readers know how I am constantly trying to replace “junk” food with fresh, healthier, local alternatives. We all crave comfort food sometimes and it’s just too easy to go out to Burger King instead of putting together a healthy meal. Luckily, with the diversification of farmers markets and the availability this time of year of some really great produce as well as proteins, making healthy junk food alternatives is only getting easier.

The nachos recipe below is one I threw together one night when craving Mexican food. Since there are only two people in my household, you might want to double the recipe for a bigger group or use this as an appetizer. I started with one pound of ground pork from Windy Hill Farm but you could use any ground meat available at your local market. The onions were from Houston Farms, the tomato from Muddy Boots Farm, cheese from Simply Local’s supplier in Ashe County, NC, and the peppers from the Lomax Incubator Farm. Unfortunately, no one in this area is making tortilla chips yet but one day…

Local Nachos (LPO)
½ lb ground pork
1-2 small sweet onions, diced
1 cup shredded sharp cheddar cheese
½ cup fresh tomato, diced
2-3 tablespoons diced jalapeños
15-20 large tortilla chips

     1.  Spread chips on a cookie sheet or baking stone
     2.  Sprinkle with cooked ground pork
     3.  Cover with tomatoes, then onions, then cheese and finally jalapenos

     4.  Bake at 350 for 10-15 minutes or until the cheese is melted

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