Best Goat Nachos Recipes

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PORK TENDERLOIN NACHOS WITH MORNAY SAUCE, AVOCADO-CORN RELISH, CHARRED JALAPENO AND GOAT CHEESE



Pork Tenderloin Nachos with Mornay Sauce, Avocado-Corn Relish, Charred Jalapeno and Goat Cheese image

Provided by Bobby Flay

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 35

Canola oil, for deep frying
6 blue corn tortillas, cut into strips
6 flour tortillas, cut into quarters
1 tablespoon kosher salt
3 tablespoons ancho chili powder
2 tablespoons light brown sugar
1 tablespoon pasilla chili powder
1 tablespoon kosher salt
2 teaspoons allspice
2 teaspoons chile de arbol
2 teaspoons ground cinnamon
Freshly ground black pepper
2 tablespoons canola oil
1 1/2 pounds pork tenderloin, split in half
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 to 2 1/2 cups whole milk, heated
12 ounces Monterey Jack cheese, grated
1/2 cup grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
Pinch chile de arbol
2 ripe Hass avocados, diced
2 ears corn, roasted in husks and grilled, kernels removed
1 Charred Jalapeno, seeded and finely diced, recipe follows
Juice of 1 lime
1/2 small red onion, finely diced
Splash olive oil
Salt and freshly ground black pepper
1/4 cup chopped fresh cilantro, for garnish
6 jalapenos
2 teaspoons canola oil
Kosher salt and freshly ground black pepper
Pickled red onions, for garnish
4 ounces soft goat cheese, cut into small pieces
Fresh cilantro leaves, for garnish

Steps:

  • For the tortilla chips: Heat oil in a deep fryer to 340 to 350 degrees F. Fry the tortillas, in batches, until firm. Drain on paper towels and season immediately with salt. For the new mexican rubbed pork tenderloin: Combine the ancho chili powder, sugar, pasilla chili powder, salt, allspice, chile de arbol, cinnamon and some black pepper in a small bowl. Heat the oil in a medium saute pan over high heat. Sprinkle the pork with salt on both sides, and then dredge in the spice rub, tapping off any excess. Sear the pork on all sides until golden brown, and then continue cooking to medium doneness or when an instant-read thermometer inserted into the center registers 135 to 140 degrees F, 8 to 10 minutes. Transfer to a cutting board and let rest 10 minutes before thinly slicing. For the mornay sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Slowly whisk in 2 cups of the warm milk, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes. Remove from the heat and slowly whisk in the Monterey Jack a handful at a time. Continue whisking until smooth, adding more milk if too thick. Whisk in the Parmigiano-Reggiano and season with salt, black pepper and chile de arbol. Set aside. For the avocado-corn relish: Combine the avocado, corn, jalapeno, lime juice, onions and olive oil in a bowl. Season with salt and black pepper, and fold in the cilantro. For the charred jalapenos: Toss the jalapenos with the oil and sprinkle with salt and black pepper. Char in a cast-iron pan over high heat or on a baking sheet in a 400 degrees F oven until the skin is charred on both sides. Let cool before slicing. For assembly: Arrange the tortilla chips on a large platter in a single layer. Top each chip with a heaping teaspoon of the avocado-corn relish, a slice of pork and some of the Mornay sauce. Garnish with the sliced charred jalapenos, pickled red onions, a dollop of the goat cheese and cilantro leaves.

GOAT CHEESE NACHOS



Goat Cheese Nachos image

Healty (ier) nachos! So good with the warm goat cheese... this is enough for one person; a perfect lunch!

Provided by Monica H

Categories     Other Appetizers

Time 10m

Number Of Ingredients 11

handful of pita chips
3 Tbsp crumbled goat cheese
3 Tbsp diced tofu (optional)
1 tsp garlic salt (i used a garlic salt grinder)
1 tsp chili powder
1 tsp dried parsley
1 Tbsp diced tomato
1 Tbsp diced red onion
1 tsp diced green pepper
1 tsp finely chopped cilantro
squirt of lime juice

Steps:

  • 1. On foil sheet, layer pita chips, topped with goat cheese, tofu and the spices.
  • 2. Bake in convection / toaster oven for about 4-5 minutes, until cheese is soft.
  • 3. Top it with the tomato, onion, green pepper, cilantro and tiny squirt of lime juice. Enjoy!

GOAT NACHOS



Goat Nachos image

These are called "Goat Nachos" because my nickname is "The Goat" and these are my signature nachos. As a newlywed, with very little money and almost no cooking experience, I created these and they have been a hot request ever since.

Provided by Le Bouc

Categories     Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 3

8 ounces tortilla chips (appx. 1/2 bag)
15 ounces refried beans (I use vegetarian)
4 cups cheddar cheese (shredded)

Steps:

  • Preheat oven to 400 degrees.
  • Layer 1/2 chips on large cookie sheet.
  • Place spoonfuls of 1/2 beans on chips.
  • Sprinkle with 1/2 cheese.
  • Layer the rest of chips on top of this and repeat toppings.
  • Bake for approximately 5-7 minutes until cheese is melted.
  • Broil for 2-3 minutes until cheese is bubbly and chips are golden.
  • Serve with sour cream and salsa.

Nutrition Facts : Calories 834.2, Fat 52.1, SaturatedFat 25.7, Cholesterol 127.2, Sodium 1260.2, Carbohydrate 55.3, Fiber 8.7, Sugar 1.4, Protein 38.4

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