Southwest Texas Smokehouse Nachos
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Southwest Texas Smokehouse Nachos
30 MINS | 8 servings
Ingredients:
- 1 Hatfield® Texas Smokehouse Dry Rub Seasoned Loin Filet
- 2 Tbsp canola oil
- 1 bag your favorite tortilla chips
- 2 ripe avocados, diced
- 2 ears corn, roasted or grilled in husk and kernels removed
- 1 Jalapeño, charred, seeded, and finely diced
- Juice of 1 lime
- 1 tsp olive oil
- ½ small red onion, finely diced
- ¼ cup fresh cilantro, chopped
- 8 oz goat cheese, crumbled
Preparation:
- Heat oil in a medium sauté pan over high heat. Add loin filet to pan. Sear on all sides until brown, then continue cooking to medium doneness or when instant read thermometer inserted to the thickest part of the pork reads 145°F, about 10-15 minutes.
- Transfer to a cutting board and rest for 10 minutes, then slice thinly.
- Meanwhile, combine avocado, corn, jalapeño, lime juice, onion, and olive oil in a bowl. Season with salt and pepper, then fold in half your cilantro.
- Arrange tortilla chips on a large platter in a single layer. Top with avocado corn relish, sliced pork, crumbled goat cheese, and cilantro.
