DDC week 17: Venison and Mushroom Nachos
I continue on with my south-of-the-border themed meals this week. I had an emotional week, having just quit my extremely stressful job without having another job lined up. Actually, that’s not true. I’m studying to become a health coach, so I’ll have a job doing that…in about 9 months. In the meantime, I’ve got some bills to pay. So I spent a lot of time preparing to freelance and eating any and all chocolate I could get my hands on.
I’ve been a little stressed.
I had some local tortilla chips and the seasoned ground venison leftover from the Venison Con Queso of last week. So as I was wondering what kind of completely decadent comfort meal I could make, I landed on Venison Nachos. And since all the ingredients were local, I also felt virtuous. A win-win for me.
Really, at the end of the day, any time you melt cheese on something it’s going to taste good. I had picked up some Trickling Springs smoked cheddar and local portabello mushrooms at the market. I coarsely chopped a mushroom and sauted it in Trickling Springs butter. I then layered the seasoned meat (venison and Brigg’s Chipotle seasoning), mushrooms, and grated cheese over the tortilla chips and microwaved them for 1 minute. Perfect comfort on a rainy night. I didn’t have any salsa, but these really didn’t need it. The smoky cheese and bite from the Chipotle seasoning were enough to elevate these simple meal to gourmet.
Recipe: Smoky Venison Nachos
Summary: perfect comfort food on a rainy night
- gourmet tortilla chips (about 2 servings)
- 1 cup ground venison seasoned with Chipotle seasoning
- 1 cup smoked cheddar cheese, grated
- 1 portabello mushroom, chopped and sauted in butter
- Spread the chips on a plate.
- Layer the venison, mushrooms and cheese over the chips.
- Microwave for about 1 minute, until the cheese melts and the chips are warmed through.
you can use beef or turkey if you don’t have venison…any meat would work.
Preparation time: 5 minute(s)
Cooking time: 1 minute(s)
Number of servings (yield): 1
Copyright © Susan Rose.