Maui Steak Nachos take top honor in annual contest

Joy Overmyer has been working on the recipe for the perfect nachos for four years.

Each year, she entered a new creation in the Dairy Farmers of Washington’s annual Nacho Recipe Contest. And each year, it was good enough to make her a finalist but not the grand-prize winner.

That changed this year with her recipe for Maui Steak Nachos. Overmyer won the cook-off Saturday at University Appliance with her steak, sweet pepper, onion and pineapple salsa topped nachos.

Overmyer said her aunt introduced her to Maui Steak, a marinated steak made at Bargain Giant in Spokane. A friend suggested the pairing of peppers and onions to complement the teriyaki-type flavors of the meat.

But judges said it was her pineapple salsa that catapulted the nachos into the winner’s bracket.

“It kind of seems like there is a lot of stuff in there, but the recipe goes along pretty quickly,” she said.

She suggests grilling or broiling the Maui Steak. Cooked in a frying pan or on a George Foreman grill the marinade tends to burn, she said. The onions and peppers can be grilled as well.

The recipes in this year’s contest were required to have two cow’s milk cheeses and one low-calorie ingredient this year.

Overmyer, of Spokane, received a $500 gift certificate to University Appliance for her winning recipe. Cassandra Tiersma’s Mediterranean-inspired Nachos Griego placed second and Paulette Fowler’s vegetable-packed Tortilla Nachos received third place.

Tiersma received a $250 gift certificate for dairy products from Yoke’s Fresh Markets and Fowler got a $100 certificate from University Appliance.

Here are the recipes just in time for your Cinco de Mayo celebration:

Maui Steak Nachos

By Joy Overmyer of Spokane

1 orange bell pepper

1 yellow bell pepper

1 Walla Walla or Mayan sweet onion

1 to 2 Poblano or New Mexico chilies (use hotter chilies if you like lots of heat)

1 to 2 tablespoons oil, for drizzling

Dash of red pepper flakes

1 to 1 1/2 pounds of Maui steak (see note)

1 (8-ounce) brick of reduced fat pepper jack cheese

1 (8-ounce) brick of mild cheddar cheese

1 can black beans

1 bag of your favorite corn chips (I use white corn)

Pineapple salsa (recipe follows)

First chop the bell peppers, onion and chilies into 1/2-inch pieces, drizzle with oil and add a dash of red pepper flakes (add more if you like lots of heat). Toss together and place on a cookie sheet and broil for about 5-7 minutes until the veggies are slightly tender. Remove from oven and set aside. Next broil the Maui Steak to your liking. (This steak is very tender so it can be cooked well and still not get tough.) Shred the cheese and place into a bowl and mix thoroughly. Open black beans, drain and rinse thoroughly. Once Maui steak is done let it rest for a couple of minutes. Then slice into bite-size pieces. Now you’re ready to assemble. On an oven-proof platter place a single layer of chips, sprinkle with cheese, black beans, veggies and steak. Repeat the layers at least twice. Sprinkle remaining cheese on top. Place in the oven at 375 degrees for 10-15 minutes or until all cheese is melted. Remove from oven and top with Pineapple Salsa and enjoy.

Pineapple Salsa

5-6 Roma tomatoes diced

1/2 red onion, diced

3 to 4 cloves garlic, chopped

1 jalapeno seeded and chopped (use the seeds if you want more heat)

1 bunch of cilantro, chopped

1 lime (zest of the lime and the juice)

1 to 2 tablespoons salt

1/2 to 1 cup fresh pineapple diced

Mix all but the pineapple together, let rest for 2-3 hours, add pineapple just before serving.

Note: Maui Steak is a marinated steak that is sold at Bargain Giant in Spokane, 2103 E. Empire Ave. Overmyer says the steak has a flavor similar to teriyaki.

Yield: 8 to 10 servings

Approximate nutrition per serving: Unable to calculate.

Nachos Griego

From Cassandra Tiersma of Spokane Valley

12- to 15-ounce package sun-dried tomato and basil flour tortillas (cut into triangles)

Olive oil cooking spray

5 ounces crumbled feta cheese

1 cup shredded mozzarella cheese with sun-dried tomatoes and basil

1/2 cup shredded Parmesan

1 cup chopped burgundy olives

1/2 cup diced red onion

1 cup fresh cilantro

For refried garbanzo beans:

1 (15-ounce) can garbanzo beans, drained and mashed

1 tablespoon minced garlic

1 tablespoon lemon juice

2 tablespoons olive oil

1/2 teaspoon seasoned salt

1 teaspoon cumin

1/2 teaspoon cayenne

For yogurt sauce:

16 ounces low-fat plain yogurt

1/2 large cucumber, peeled and diced

1 tablespoon minced garlic

For salsa:

1 cup diced tomatoes

2 tablespoons olive oil

1 teaspoon Balsamic vinegar

For garnish:

1 cup cilantro leaves

Preheat oven to 350 degrees. Arrange cut-up tortillas on baking sheets, spray with olive oil, and bake 10 minutes.

To make the refried garbanzo beans, combine all items listed and gently heat in a small sauce pan.

To make the yogurt sauce, blend ingredients together in a small bowl.

To make the salsa, mix ingredients together in a small bowl.

Transfer chips to large oven-proof platter. Crumble refried garbanzo beans over chips. Sprinkle with cheeses, and bake 10 minutes until mozzarella and parmesan cheese are melted. Remove from oven and layer remaining ingredients (over cheese, beans and chips) in the following order: yogurt sauce, burgundy olives, diced red onion, salsa.

Garnish liberally with 1 cup fresh cilantro leaves.

Yield: 8 to 10 servings

Approximate nutrition per serving: Unable to calculate.

Fowler’s Tortilla Nachos

From Paulette Fowler of Spokane

1 package (8-inch) fat-free flour tortillas

1 cup zucchini, thinly sliced

1 medium yellow onion, chopped

1/2 cup shredded carrot

1 1/2 teaspoons cumin

1 tablespoon cooking oil

1 (15-ounce) can pinto beans, rinsed and drained

1/4 ounce can green chili peppers, drained and diced

1/2 cup tomato, seeded and chopped

3/4 cup shredded reduced-fat cheddar and mozzarella cheese

Cut tortillas into 6 wedges – put on baking sheet, single layer. Bake at 350 degrees until dry and crisp.

Cook zucchini, onions, carrots and cumin in hot oil until crisp and tender, stir in pinto beans. Put chips on baking sheet, spoon bean mixture on chips, sprinkle with chilies and tomato, and top with cheese. Bake at 350 degrees for 5-7 minutes until cheese is melted, serve with salsa and fat-free sour cream.

Yield: 8 to 10 servings

Approximate nutrition per serving: Unable to calculate.