Red, White & Blue Nachos
Yield: 4 servings | Prep Time: 30 minutes | Cook Time: 15 minutes
PICO DE GALLO:
- 1 med. white onion, finely diced
- 1 sm. red bell pepper, finely diced
- 1 sm. cayenne pepper, seeded and finely diced
- 4 lg. tomatoes, seeded and small diced; well drained
- ¼ C. fresh lime juice
- ½ tsp. salt
- ½ tsp. red pepper flakes
CHEESE SAUCE:
- 2 Tbsp. unsalted butter, cut into pieces
- 2 Tbsp. all-purpose flour
- 1 ¼ C. milk
- 1 ½ C. Monterey jack cheese, shredded
- ½ C. pepper jack cheese, shredded
- ¼ tsp. garlic salt
FILET TIPS & CHIPS:
- 1 – 8 oz. package Filet Tips, thawed
- 2 tsp. Texas Roadhouse™ Seasoning
- ½ tsp. red pepper flakes
-
1 ½ tsp. dried cilantro
(or 1 Tbsp. fresh, minced) - 1 Tbsp. avocado oil (or other high temperature oil)
- 1 bag blue corn tortilla chips
DIRECTIONS
To prepare Pico de Gallo -
- In a large bowl, combine the onion, bell pepper and cayenne pepper.
- Whisk the salt into the lime juice and pour over onion mixture; toss to combine.
- Allow mixture to marinate at room temperature for 15 minutes.
- Meanwhile, put the diced tomatoes in a colander and allow to drain.
- Stir in the tomatoes.
- Serve immediately or keep refrigerated until ready to use.
To prepare Filet Tips -
- Pat filet tips dry and cut any large pieces into bite sized pieces; set aside.
- In a small bowl, mix the seasoning, red pepper flakes and cilantro.
- Add tips to the bowl and toss to coat.
- Allow tips to come to room temperature (about 20-30 minutes).
- Heat oil in a large skillet then add the tips.
- Cook for 3-5 minutes, turning frequently, or until desired doneness.
To prepare Cheese Sauce -
- In a large saucepan, melt the butter over medium heat.
- Add the flour and whisk constantly for about 45 seconds to 1 minute or until the flour no longer smells “raw.”
- Add the milk, a little at a time, whisking constantly, until all the flour is blended into the milk.
- Add the cheeses and salt and whisk until melted.
- Serve immediately.
- If you don’t use it immediately, you may need to whisk in a little hot milk to loosen the sauce.
- Keep any unused sauce in the refrigerator.
Assembly -
- Place the chips on a serving platter.
- Spoon the pico de gallo onto the chips in rows.
- Spoon on the filet tips in rows between the pico de gallo.
- Drizzle with cheese and enjoy!
Pro Tip: Shredding block cheese melts better than using pre-shredded cheese.