Confetti 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. [Note: I did not include this in my recipe collection as I am vegetarian].

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

• Toppings:
• 1 medium sweet potato, 1/2-inch cubes
• 1 1/2 tablespoons olive oil, divided
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1 tablespoon lime juice, fresh
• 1/2 pound chorizo sausage, small cubes
• 1 poblano chile (large) sliced into thin strips or rings
• 1 cup corn
• 1 bag each blue corn chips and white corn chips
• 2 cups Jalapeno Jack cheese, grated
• 1 cup Cojita cheese, crumbled
• 2 cups Grande queso fresco cheese, crumbled
• 1 cup green onions, sliced
• 1 cup black beans, cooked
• 1 bag each blue corn chips, white corn chips
• Guacamole
• Lime wedges
• Lowfat sour cream
• 1/2 cup cilantro, chopped

Details

Servings 20

Preparation

Step 1

Preheat oven to 425 F. Toss potatoes with 1/2 tablespoon olive oil, coriander, cumin, lime juice, salt and pepper. Roast 20 minutes or until tender. Reset oven to 350 degrees.

Heat 1 tablespoon olive oil in skillet over medium high heat. Sauté sausage for 5 minutes. Add chili and sauté 5 minutes more. Add corn, sauté 2 to 3 minutes more. Remove from heat.

Spread 1/2 blue corn ships and 1/2 white corn chips evenly on large shallow oven pan/sheet. Sprinkle with 1 cup Jalapeno Jack cheese, 1/2 potato mixture, 1/2 cup Cojita cheese, 1/2 chili/sausage mixture, 1/2 cup green onions, 1/2 cup black beans and 1 cup Grande queso fresco cheese. Repeat.

Bake about 20 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream, guacamole, and lime wedges.