Persistence pays off for nacho recipe contest winner

Joy Overmyer, of Spokane, placed each year in the annual Inland Northwest Nacho Recipe Contest before finally winning last year’s competition.

Overmyer uses marinated Maui steak from Bargain Giant, 2103 E. Empire St., in her recipe.

The deadline for this year’s contest is April 7. For more details, look in the Fresh Sheet column on the cover of today’s Food section or go to www.thedownrivergrill.com for an entry form and rules.

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

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 to 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 ovenproof 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 to 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 jalapeño, 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 diced fresh pineapple

Mix all but the pineapple together, let rest for 2 to 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.