Pork loin nachos a winner
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 year.
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.
In second place were the Tequila Grilled Fruit and Veggie Nachos made by Heidi Larson, of Spokane. The third-place finisher was Chloe Dehner, of Spokane, with her Confetti Nachos.
Olson’s nachos feature lean pork loin cooked in port and taco seasoning along with a fire-roasted pepper relish. His recipe will be on the Downriver Grill menu beginning Saturday through Cinco de Mayo on May 5. He won a $500 gift certificate to the restaurant.
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.
There are surprise ingredients in the other finalists’ recipes as well.
Larson includes a bit of tequila in the grilled fruit and vegetables on her nachos. She also tosses spinach into the mix.
Dehner roasts a sweet potato with coriander, cumin and lime juice to include in her sausage-studded nachos.
Here are the recipes:
Seasoned Pork Loin Nachos with Roasted Pepper Relish
From Eric Olson, of Spokane
1/2 cup port wine
1 tablespoon taco seasoning
1 pound extra-lean pork loin roast
2 red bell peppers
2 yellow bell peppers
1/4 cup Asiago cheese, grated
1 1/2 teaspoons ginger root, grated
1 teaspoon garlic, minced
1 tablespoon white balsamic vinegar
2 tablespoons olive oil
1 1/2 limes, for juice
16 ounces black beans, cooked
10 ounces white shoepeg corn
2 fresh basil leaves, diced
1/2 cup queso fresco cheese, crumbled
Corn tortilla chips
2 to 3 cups pepper jack cheese, shredded
1 avocado, sliced
Sour cream
For the pork loin: Preheat oven to 350 degrees. In a small, oven-safe skillet, combine port wine and taco seasoning. Bring to a boil and add the pork loin roast. Continue cooking until all of the liquid is gone and all sides of the roast are evenly coated.
Using the same skillet, place the roast in the preheated oven. Continue cooking until the pork reaches an internal temperature of 170 degrees. Remove from oven and let cool. Cut into lengths no longer than 2 inches and pull the meat apart into bite-size pieces.
For the pepper relish: Fire-roast red and yellow bell peppers. Clean, peel and slice into quarters. In a food processor, combine grated Asiago cheese, grated ginger root, minced garlic, white balsamic vinegar, olive oil and the juice of 1 lime. Add salt and pepper, to taste. Blend until all ingredients are well combined. Add the bell peppers and continue mixing until the peppers are about 1/4-inch square.
For the beans: Soak black beans and white shoepeg corn in the juice of 1/2 fresh lime. Add diced basil leaves; set aside. It is best if left overnight to infuse flavors.
To serve the nachos: Use a 16- to 20-inch over-safe platter. Drain the black beans and corn and mix. Place the entire serving of beans in the center of the platter and create a depression in the center. Place about 1 cup of the pepper relish into the center depression and cover with the crumbled queso fresco cheese. Circle the edge of the platter with corn tortilla chips. Cover with a layer of pork meat. Cover the meat and chips with a generous portion of shredded pepper jack cheese.
Roast the entire platter until all of the cheese is melted and chips begin to brown. Remove from the oven.
Garnish the relish with 1/2 of an avocado in 1/4-inch slices and the chips with small dollops of sour cream.
Serve immediately.
Yield: 20 (5-ounce) servings
Approximate nutrition per serving: 278 calories, 16 grams fat (5 grams saturated, 51 percent fat calories), 12 grams protein, 21 grams carbohydrate, 29 milligrams cholesterol, 3 grams dietary fiber, 336 milligrams sodium.
Tequila Grilled Fruit and Veggie Nachos
From Heidi Larson, of Spokane
1 1/2 tablespoons tequila
1 tablespoon fresh squeezed lime juice
2 cloves garlic
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1 red bell pepper, sliced
1 Walla Walla sweet onion, sliced
1/2 fresh pineapple, peeled, cored and cut into small chunks
Corn chips, about 13 ounces
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
For the dressing:
1 avocado, peeled and pitted
1 jalapeño pepper, 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
Preheat oven to 425 degrees. In small bowl, combine tequila, lime juice, garlic, chili powder, cumin and salt. In large bowl, place 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 over-safe platter half of the chips, then 1 cup reduced-fat cheddar, 1 cup white cheddar, 1/2 cup spinach, half of the grilled fruit and vegetables, and half 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, jalapeño, cilantro, lime juice, garlic and salt, and process until finely chopped. Add plain yogurt and process until smooth. Serve nachos with dressing on the side.
Yield: 18 (4-ounce) servings
Approximate nutrition per serving: 258 calories, 16 grams fat (5 grams saturated, 53 percent fat calories), 10 grams protein, 21 grams carbohydrate, 21 milligrams cholesterol, 2 grams dietary fiber, 405 milligrams sodium.
Confetti Nachos
From Chloe Dehner of Spokane
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 chili (large), sliced into thin strips or rings
1 cup corn
1 bag each blue corn chips and white corn chips
2 cups jalapeño jack cheese, grated
1 cup Cojita cheese, crumbled
1 cup green onions, sliced
1 cup black beans, cooked
2 cups queso fresco cheese, crumbled
Toppings:
1/2 cup cilantro, chopped
Low-fat sour cream
Guacamole
Lime wedges
Preheat oven to 425 degrees. Toss potato cubes 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 remaining 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 half the blue corn chips and half the white corn chips evenly on large shallow oven pan/sheet. Sprinkle with 1 cup jack cheese, 1/2 potato mixture, 1/2 cup Cojita, half the chili/sausage mixture, 1/2 cup green onions, 1/2 cup black beans and 1 cup queso fresco. Repeat.
Bake about 20 minutes or until cheese is melted. Sprinkle with cilantro. Serve with sour cream, guacamole and lime wedges.
Yield: 20 (4-ounce) servings
Approximate nutrition per serving: 295 calories, 20 grams fat (7 grams saturated, 59 percent fat calories), 12 grams protein, 18 grams carbohydrate, 35 milligrams cholesterol, 2 grams dietary fiber, 510 milligrams sodium.