Steak & Cheese Nachos with Chile Verde Sals
Ingredients:
18 oz bag tortilla chips
1/2 lb Queso Oaxaca Mexican cheese, shredded
2 tablespoons olive oil
1/2 lb cooked filet mignon cut into bite-sized pieces
1-12 oz can whole pinto beans
1 cup cooked rice
2 cups Mexican cheese
2 teaspoons taco seasoning
1/2 teaspoon chili powder
Salt to taste optional
4 cups romaine lettuce shredded
1 avocado diced
1/2 cup 5-Minute Restaurant Style Salsa
1/4 cup sour cream
1/2 bunch cilantro loosely chopped
1 lime cut into quarters
for Chile Verde Salsa :
6 tomatillos husked and washed. About 2 cups.
3 tablespoon of chopped onion
1 clove of garlic
2 or 3 serranos peppers if using Jalapeño peppers use 1
Salt to taste
About 3 cups of water to cook the tomatoes and peppers.
4 tbsp Chopped Chilantro Optional
Directions:
• Preheat oven broiler to low setting and place oven rack in center position.
• Spread tortilla chips on a large baking sheet.
• Sprinkle Queso Oaxaca cheese over chips and set aside.
• In a 10-inch, nonstick skillet over medium flame, add olive oil and heat until shimmering.
• To the skillet, add filet mignon pieces, pinto beans, rice, taco seasoning, and chili powder; heat until thoroughly warmed, stirring as needed. (cooking tip: add a touch of water to this filling while heating if you want to create a juicier texture).
• Meanwhile, place tortillas and cheese under broiler flame and heat until cheese is melted and chips are lightly toasted (about 3 minutes).
• Remove chips and cheese from oven, scatter all topping ingredients over chips (steak, beans, rice, lettuce, avocado, salsa, sour cream,and cilantro).