Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
info@thefrankincensetree.com
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Prepare yourself for this tasty dish! These nachos are crispy, savory, and fresh. I don't usually add corn to my nachos but it provided a sweet note that paired well with the tanginess of the green chilis. The cilantro brought a light addition to the dish, while the steak was hearty and satisfying. Overall, these are some tasty at home nachos.
Makes 12 Servings
Preparation Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
*1 skirt steak, flank steak or flap steak
*2 tablespoons lime juice
*Salt and pepper, to taste
*2 tablespoons lime juice
*1/2 cup Cilantro
*1 dollop sour cream
*15 ounces black beans
*16 ounces canned corn, washed
*4.5 ounces canned green chiles
*2 1/2 cups Monterey Jack cheese
*1 bag tortilla chips
*Salt and pepper, to taste
Preparation:
*Season the outside of your steak with lime juice, salt and pepper.
*Preheat grill to 400F for direct grilling.
*Place steaks on the grill and let them cook, 3-4 minutes per side, or until internal temperature reaches 120 degrees F (medium rare). (my steak was quite thick and took about 10 minutes to cook, so just keep monitoring it.)
*While steaks are cooking, layer the inside of an oven suitable platter with tortilla chips, then add black beans, corn, green chiles and cheese.
*Turn oven to broil on low and place platter in middle of oven until cheese is melted.
*Repeat these layers 2-3 times.
*Once the steaks are cooked, pull them off the grill and let them rest, 10 minutes.
*Slice up steak. Add steak, lime juice, cilantro, and sour cream to the top of your nachos.
Recipe and Taste Tester - Alina Gersib