Pork Nachos

I like to try to make old standards new again with varying ingredients.  My specialty is steak nachos, but tonight I went the pork route and it turned out delicious!

Ingredients:
1 lb package stewing pork (pre-chopped or you can also buy whatever pork you prefer and chop it yourself)
2 Tbsp olive oil
Seasoning (Taco Seasoning & Crushed Red Pepper)
Toppings:
Salsa (I used Peach to go with the Pork)
Sour Cream
8 Grape Tomatoes (chopped)
3 Stalks Green Onions (chopped)
1 Avocado (halved and chopped)
4 Spinach Leaves (ripped into pieces)
8-10 black olives (sliced)
Shredded Cheese (I like to use the Mexican Blend)
Tortilla Chips

 Directions:
Put the oil in a skillet and add the pork and the seasoning.  Cook until thoroughly browned.  Set aside to slightly cool.  While cooking the pork get the toppings ready by chopping and slicing the tomatoes, green onions, black olives and the spinach and leave the avocado for last.  Arrange the tortilla chips on a plate add the cheese and pork and green onions, microwave for about 35 seconds or until cheese is melted but not crispy.  Add toppings to taste and enjoy :)

Add the pork and seasonings to the skillet

Cook thoroughly

Prepare toppings

Add chips, cheese, pork and green onions

Melt cheese in microwave

Add Toppings

Normally I would put the salsa and sour cream on before the other toppings but I got overzealous and didn't realize I had forgotten the salsa until I was about half way done haha

Enjoy your delicious creation!

Chicken Avocado Enchiladas

I was inspired to make these from a recipe I saw on facebook, but of course I had to put my own twist on it and make it even more delicious!

Ingredients:

Enchilada Sauce:

2Tbsp Butter

3 Garlic Cloves, minced

2 Tbsp Flour

1 Cup Chicken Stock

2 tsp Cumin

1/2 tsp Alpine Touch (Salt & Pepper)

1 Red Pepper Chopped

1 Cup Mild Salsa

1 1/2 Cup Sour Cream

 Enchilada:

6 Chicken Tenderloins (1 Tbsp Oil)

2 Cups Shredded Mexican Blend Cheese

2 Large Avocados (3 small)

6 Large flour tortillas (8 small)

Directions:

Preheat oven to 350 degrees.  Chop the chicken into small pieces.  Pour 1 Tbsp of oil into a skillet, add the chopped chicken and thoroughly brown.  Set aside.

To make the enchilada sauce: in a medium sauce pan saute' the garlic and the butter for about 1 minute on med-high heat.  Stir in the flour and cook for about 2 more minutes.  Turn heat down to medium and add the chicken stock, red pepper and seasonings, stir until smooth.  Remove from heat and mix in the sour cream and salsa.  

Prepare a 9x13 or similar size pan by spraying dish with non-stick cooking spray.  Add 1 1/2 cups of the enchilada sauce to the bottom of the pan.

To make the enchiladas lay out a tortilla and add some of the chicken, cheese and avocodo to fill the inside, roll and place the seam side down in the pan.  Repeat until the pan is full.  

Pour the remaining sauce over top of the enchiladas and add 1 Cup cheese.  Cook for 10 minutes or until cheese bubbles then turn the oven off.  Leave the pan for another 10 minutes.  Remove and serve with dollops of sour cream on top. Enjoy!

 

6 Chicken tenderloins about to be chopped

Thoroughly cook the chopped chicken

Saute' the garlic in butter in a sauce pan

Once smooth, add the sour cream and salsa to the sauce

Pour 1 1/2 Cups of the sauce into the bottom of the pan

Place the rolled up ingredient filled enchiladas in the pan over the sauce

Pour remaining sauce over the enchiladas and cover with a cup of cheese

Cook until the cheese starts bubbling

Serve with dollops of sour cream and enjoy!