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Chorizo
Avocado Nacho
By
Chef Dean Fearing, The Mansion at Turtle Creek, Dallas,
TX
Made
with:
Nueske’s Applewood Smoked Bacon
Ingredients:
8 Large Tortilla Chips
Black Bean Purée (recipe)
Guacamole(recipe)
1/2 cup Chorizo Sausage (cooked)
1 cup Jalapeno Jack Cheese (grated)
Procedure:
Preheat oven to 350°F.
Spread
a layer of Black Bean Purée on each chip. Top with
a layer of guacamole. Then portion Chorizo on each nacho
and top with enough cheese to cover.
On
a baking sheet place nachos, evenly spaced. Just before
serving, place pan in oven and cook until cheese is melted,
about 5-7 minutes.
Chef
Recipes:
Barbecued
Duck Quesadilias with Lime Sour Cream
Barbequed
Venison Fajitas
Black
Bean Purée
Chorizo
Avocado Nacho
Corn
Sauce
Garnish
for Steak “Diane” Sauce
Griddled
Asparagus
Guacamole
Kobe
Beef Steak “Diane” with Griddled Asparagus,
Queso Fresco Potatoes and Chorizo Avocado Nacho
Kobe
Beef Tenderloin Marinated in Molasses and Black Pepper,
served with Compote of Smoked Bacon, Wild Mushrooms, Glazed
Sweet Potatoes and Pecans
Molasses
Duck with Smoked Vegetable Dressing and Peach Chutneyaa
Peach
Chutney
Pork
Tenderloin with Honey Malt Glaze on Roasted Yellow Tomato-Pozole
Stew and Barbecued Venison Fajitas
Quesco
Fresco Potatoes
Smoked
Vegetable Dressing
Yellow
Tomato-Pozole Stew
Other
Related Links:
Great
Chefs in the Great State of Texas
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