R R’S WATERFOWL NACHOS
Fresh Salsa - Pico de Gallo, Cheese Sauce and Meat Topping recipes can all be prepared and served at the same time or prepared, and then, refrigerated and reheated in a microwave when ready to assemble and serve (meat topping and cheese sauce only, salsa should be cool).
MEAT TOPPING:
1 Tbls olive oil
1 Tbls butter
1/2 lb beef, chili ground
1 lb goose meat, chopped fine
Texas Gourmet’s Chipotle Season-all
2 clove garlic, minced
1/2 cup purple onion, chopped
1 ea jalapeno pepper, seeded, chopped
1-1/2 tsp chili powder
1-1/2 tsp cumin
1/2 tsp DNG Waterfowl spice
Salt to taste
1 tsp Cajun Chef’s Green Hot Sauce
ADDITIONAL INGREDIENTS:
2 lg. bags corn tortilla chips
TOPPINGS:
Fresh Salsa - Pico de Gallo (recipe below)
Cheese Sauce w/shrimp (recipe below)
Chopped green onions
Chopped black olives
Sour Cream
On a flat surface spread goose meat (ground or chopped fine); sprinkle with Texas Gourmet’s Chipotle Season-all. In a high-sided skillet over heat oil over medium heat. Add butter, garlic, onion and jalapeno; sauté for 2 minutes. Add beef and goose meat; crumble with a wooden spoon. Stir to combine. Season meat with chili powder, cumin and hot sauce. Cook 5 minutes. Season with salt to taste. Reduce heat to simmer.
Serving Suggestions: Spread tortilla chips out on a plastic or wooden platter and then layer in the following order: Spoon meat mixture over chips. Drizzle cheese sauce over meat mixture. Spoon Fresh Salsa - Pico de Gallo (recipe below) over the cheese sauce. Sprinkle chopped onions on top of the Fresh Salsa (recipe below) and then sprinkle chopped olives over the layer of onions. Dollop sour cream on top.
FRESH SALSA - Pico de Gallo
4 ea vine ripe tomatoes, peeled, seeded, chopped
1 cup white onion, chopped
1 ea jalapeno pepper, seeded, chopped
1/4 cup fresh cilantro, chopped fine
1 tsp Texas Gourmet’s Chipotle Season-all
1/2 tsp Serendipity
In a mixing bowl combine tomatoes, onions, jalapeno pepper and cilantro. Sprinkle with Texas Gourmet’s Chipotle Season-all and Serendipity.
CHEESE SAUCE w/ shrimp
2 Tbls butter
2 Tbls all-purpose flour
2 cup milk
1 cup cooked shrimp, chopped
2-1/2 cups Pepper Jack cheese, grated
In a medium saucepan melt butter over low medium heat. Whisk in flour until smooth. Slowly whisk in milk until; combine and smooth. When milk comes to a bubble, stir in shrimp and cheese with a wooden spoon. Remove sauce from heat.