This week's nachos were inspired by a recipe I found in the current issue of Everyday With Rachael Ray. In the magazine, she uses peaches as a savory ingredient in a spicy-sweet salsa that tops a steak quesadilla. Instead of making the quesadilla, I made nachos. The final result was crunchy, hot, and pure deliciousness. My peaches were really juicy, so I ended up straining the salsa before topping the nachos, to ensure that the chips didn't get soggy. I fried tortilla rounds, but this would be equally delicious on store-bought tortilla chips. To look at the recipe,
- 1/4 red onion, finely chopped
- juice of 2 limes
- 1 garlic clove, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon hot sauce
- salt and pepper
- 1 small piece of steak
- 2 flour tortillas
- 2 cups vegetable oil, for frying
- 1 cup grated Monterey jack
- 1 peach, peeled and finely chopped
- 1/4 jalapeño, finely chopped
- 1 tablespoon chopped cilantro
- sour cream, for serving
- In a large resealable plastic bag, combine half of the red onion, the juice of one lime, the garlic, 1 tablespoon olive oil, and hot sauce. Season the steak with salt and pepper and add the steak to the bag, shaking. Let marinate for at least a half an hour and refrigerate for up to a night.
- Using a cookie cutter or other circular shape, cut 4 three-inch in diameter rounds out of each tortilla.
- Heat the frying oil in a large pot over high heat. When the oil is hot add the rounds and fry until crisp. Remove with tongs and place on a paper towel to drain. Sprinkle rounds with salt.
- Preheat the broiler.
- Meanwhile cook the steak. Preheat a grill to medium high. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice.
- In a large bowl, combine the peach, the rest of the red onion, the jalapeño, cilantro, juice of the second lime, and the other tablespoon of olive oil.
- Sprinkle the chip round with a heaping tablespoon of cheese. Broil in the oven until the cheese is melted and bubbly.
- Top chips with steak and salsa.
- Serve immediately with sour cream.
Makes 8 nachos, or serves 1.
- Appetizers, Finger Foods