0 Picture
Ingredients
- 4 tablespoons olive oil
- 1 large red onion, diced
- 1 red bell pepper, julienned
- 2 jalapenos, diced and seeded
- 2 medium red potatoes, diced into 1/2-inch cubes
- 2 tablespoons minced garlic
- 2 pounds boneless, skinless chicken breast, cut into 1-inch strips
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper
- 3 ounces your favorite tequila
- 1 lime, juiced
- 2 tablespoons minced fresh cilantro leaves
- 24 corn tortillas
- Place the tomatillos in a blender with remaining ingredients and puree. Season with salt and pepper. Top with sour cream and chopped tomatoes and serve. Yield: About 3 cups
- Irish Nachos
- Serves: 8
- Ingredients
- 1/2 lb. Cooked corned beef
- 1/2 cup Sour cream
- 2 tbsp. Whole-grain mustard
- 1 tbsp. Prepared horseradish
- 2 tsp. Ground black pepper
- Fine Sea Salt
- 1-22oz. Bag frozen waffle-cut fries
- 1 cup Shredded irish white cheddar cheese
- 1/3 cup Grated fontina cheese
- 3/4 cup Peppadew peppers, seeded and diced
- 1/2 cup Sauerkraut, squeezed and drained
- 1/2 cup Sliced green onions
- Honey Chipotle Lime Sauce
- 1 cup barbecue sauce
- 1/4 cup honey
- 1/4 cup lime juice (about 1 1/2 limes)
- 1/4 cup canola oil
- 2 teaspoons Dijon mustard
- Pinch red chile flakes
- Pinch chile powder
- Pinch cayenne pepper
- 4 chipotles in adobo
- Rock Shrimp
- 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon chili powder
- 12 ounces rock shrimp (about 1 1/2 cups)
- Canola oil, for frying
- 1 cup cooked rice noodles, optional, for garnish
- 6 lime wheels, optional, for garnish
- 4 tablespoons Mango Jicama Salsa, recipe follows
- 1 pinch chile threads, optional, for garnish
- Lotus chips, optional, for garnish
- 2 lime wedges, for service
- 1 cup jicama, diced into 1/8-inch pieces
- 1 cup ripe mango, diced into 1/8-inch pieces
- 1/4 cup 1/8-inch diced red onion
- 2 teaspoons minced jalapeno
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon sweet chili sauce
- 1/4 teaspoon sea salt
Details
Servings 2
Adapted from thenateshow.com
Preparation
Step 1
Preheat oven to 400 degrees Fahrenheit.
Form pizza dough into 12” – 14” rounds, ¼ inch thick. Bake in oven on pizza stone for 6-8 minutes or until just beginning to brown.
While pizza crust is cooking, toast slivered in a sauté pan over medium high heat. Remove and in same pan, melt butter. When butter is melted, add in graham cracker crumbs, chili powder, cayenne and salt. Cook for 2-3 minutes. Remove from heat and set aside.
Remove from oven and top with half of the marshmallows, randomly place one bar of chocolate over marshmallows, return to oven, 3-5 minutes of until marshmallows are puffed and lightly browned. Remove from oven and sprinkle with the graham cracker mixture and top with the toasted slivered almonds. Let rest 3-4 minutes, slice and serve. Repeat with for second pizza.
Review this recipe