Specifically the need to use ingredients I had on hand in a dish that prominently featured Tasso (a spicy pork shoulder from Smoking Goose). You can typically find Smoking Goose at the Binford Market on Artisan days. The next one is on Saturday, October 6, 2012.
Corn tortilla chips (Meijer has some great organic chips - blue or yellow corn)
1 TBSP olive oil
2 medium yellow onions - diced
2 ears sweet corn cut off the cob (fresh or frozen is fine)
4 cloves garlic - diced Salt and pepper to taste
1/2 pound Tasso from Smoking Goose - diced
1 large tomato - diced
1/2 cup shredded pepper jack cheese from Swissland (another product you can find at Binford!)
1. In a sauté pan, cook the onions, garlic and sweet corn in the olive oil on medium heat. Season with salt and pepper if desired. Cook until the veggies are tender - if cooking with frozen corn, be sure to cook out any water in the pan to avoid soggy nachos.
2. Remove the pan from the heat and add the tasso. Stir to combine.
3. Spread a layer of chips on a cookie sheet coated with olive oil. (You may need 2 cookie sheets to get 4 full servings.)
4. Add a teaspoon of the meat and veggie mixture to each chip.
5. Add the diced tomato to each chip.
6. Sprinkle cheese over the chips and bake at 425 degrees until the cheese is melted (3-4 minutes).
Makes 4 dinner portions or 8-12 appetizer portions.
Additional add-in ideas: black beans, refried beans, spicy salsa, avocado and lime juice (after baking)
Written by Despi Ross - Indianapolis resident and author of local food blog, Figuring Out Food [link to www.figuringoutfood.com]