This is actually my father's recipe, inspired from a dish he had in Acuna, Mexico, just south of Del Rio, TX. He recently won a recipe contest in the local newspaper with this one:
Spicy Pork and Goat Cheese Nachos
1 pound ground pork
1-1/2 t diced garlic
¼ chopped onion
Brown the above then add and simmer for 20 minutes the following:
1 T chili powder
1 crushed chipotle pepper
1 t Salt
1 t ground black pepper
½ t oregano
1 t cumin
½ t paprika
½ t chopped cilantro
1 4oz. can of tomato juice
Spray baking pan or oven proof platter lightly with Pam. Layer with nacho chips. Top with ½ of the pork mixture. Cover with 2 oz. of Goat Cheese crumbles Repeat with a second layer identical to the first. Top with 1 cup of grated longhorn cheddar cheese.
Bake at 350 degrees until longhorn cheese melts.
Spicy Pork and Goat Cheese Nachos
1 pound ground pork
1-1/2 t diced garlic
¼ chopped onion
Brown the above then add and simmer for 20 minutes the following:
1 T chili powder
1 crushed chipotle pepper
1 t Salt
1 t ground black pepper
½ t oregano
1 t cumin
½ t paprika
½ t chopped cilantro
1 4oz. can of tomato juice
Spray baking pan or oven proof platter lightly with Pam. Layer with nacho chips. Top with ½ of the pork mixture. Cover with 2 oz. of Goat Cheese crumbles Repeat with a second layer identical to the first. Top with 1 cup of grated longhorn cheddar cheese.
Bake at 350 degrees until longhorn cheese melts.