Tequila Grilled Fruit and Veggie Nachos

By Hklbrries

Nacho contest winners:

Last year's runner-up in the Inland Northwest Ultimate Healthy Nacho Recipe contest used the off-season to tweak his recipe for a first-place finish this weekend.

Eric Olson, of Spokane, was the winner at Saturday's cook-off at the Downriver Grill with his Seasoned Pork Loin with Roasted Pepper Relish Nachos.

The second place nachos were the Tequila Grilled Fruit and Veggie Nachos made by Heidi Larson, of Spokane. The third place finisher were Confetti Nachos made by Chloe Dehner of Spokane.

Olson's recipe will be featured at the Downriver Grill beginning next weekend, April 26, through Cinco de Mayo on May 5th. He won a $500 gift certificate to the Downriver Grill.

Larson received a $250 gift certificate to Saunders Cheese Market, while Dehner was awarded a $100 gift certificate to the Downriver Grill.

The judges were chef/owner Jonathan Sweatt, Downriver Grill; Kim Morin, Saunders Cheese Market and registered dietitian Michelle Weinbender.

Ingredients

• Dressing:
• 1 1/2 tablespoons tequila
• 1 tablespoon fresh squeezed lime juice
• 2 cloves garlic
• 1 teaspoon chili powder
• 1 teasppon cumin
• 1/2 teaspooon salt
• 1 red bell pepper
• 1 Walla Walla sweet onion, sliced
• 1/2 fresh pineapple, peeled, cored and cut into small chunks
• 2 cups shredded reduced-fat cheddar cheese
• 2 cups shredded extra-sharp white cheddar cheese
• 1 cup torn fresh spinach
• 1 mango, peeled, cut into small chunks
• Corn chips, about 13 ounces
• 1 avocado, peeled and pitted
• 1 jalapeno, seeded
• 1/2 cup fresh cilantro leaves
• 1 tablespoon fresh squeezed lime juice
• 2 cloves garlic
• 1/2 teaspoon salt
• 3/4 cup fat free plain yogurt

Details

Servings 18

Preparation

Step 1

Preheat oven to 425 F. In small bowl, combine tequila, lime juice, garlic, chili powder, cumin and salt. In large bowl put red bell pepper, sweet onion and pineapple, then add tequila mixture and stir until coated. Spread evenly onto large greased (sprayed) jelly roll pan or cookie sheet. Bake for 25 minutes.

When grilled fruit and vegetables are done, layer on a large platter 1/2 of the chips, then 1 cup reduced fat cheddar, 1 cup white cheddar, ½ cup spinach, ½ of the grilled fruit and vegetables, and ½ of the mango. Repeat layers. Bake in oven at 375 degrees for 7 to 8 minutes.

For the dressing: In food processor or blender combine avocado, jalapeno, cilantro, lime juice, garlic and salt, and process until finely chopped. Add plain yogurt then process until smooth. Serve nachos with dressing on the side.

Nutrition Information:
Per serving
258 calories
16 g fat (5 g saturated, 53 percent fat calories)
10 g protein
21 g carbohydrates
21 mg cholesterol
2 g fiber
405 mg sodium