|2 servings||calories per servings 466||protein serving 16 g||carbs per serving 56 g||total fat per serving 21 g|
Writes Chef Philip Meeker: “This recipe is for all those people who need comfort food but want to stay reasonably healthy. For me, dishes with Mexican influences often fulfill that desire. They hit the right balance of nostalgia, light carbs and fresh vegetables. Americanized versions of Mexican cuisine were omnipresent in my childhood. However, when you start to look at Mexico’s actual cuisine, you see that it’s not cheese overdosed on food coloring plastered over meat substance and chips fried in hydrogenated oil. Mexico’s cuisine, like the American South’s, is filled with vegetables – and in Georgia that includes chile peppers and tomatoes. I learned this firsthand while running Holy Taco, a restaurant in East Atlanta Village. When my cooks from Mexico would make traditional Mexican dishes for employee meals, they would take time to explain the significance of the food and what it meant to them and their families. They would tell me how they would substitute different ingredients when the ones from home weren’t available. The idea for this dish comes from all the variations of nachos I tasted.”
|Nutrition Facts||/ Per Serving|
|Total Fat||21 g|
|Saturated Fat||6 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||11 g|
|Total Carbohydrates||56 g|
|Dietary Fiber||13 g|
Heat oven to 350°F. In a small saucepan with a lid, bring 1 cup water to a boil. Add peas. When water returns to a boil, reduce heat to a lively simmer, and cook until some of the peas start to fall apart, about 20 minutes. Don’t add any salt at this point. Cover and keep warm.
While peas cook, prepare your mise en place: Slice top and bottom parts off onion, slice it in half from top to bottom, and pull off the skin. Thinly slice onion from top to bottom. Thinly slice jalapeno into rounds, and roughly chop these pieces (wash your hands in cold water afterward to remove pepper juice). Crush 2 garlic cloves with your palm, peel and mince them. Using a paring knife, core green tomatoes, then dice them into 1/4-inch cubes. Mince cilantro stems and leaves. Stack tortillas, and cut them into 8 even wedges.
In a mixing bowl, combine tortillas with 1 teaspoon olive oil and 1/2 teaspoon PeachDish Salt. Spread in a single layer on a baking sheet, making sure that none of the pieces overlap. Bake until lightly browned and crispy, 12-15 minutes.
While tortillas bake, in a sauté pan over medium heat, add remaining 1 tablespoon olive oil and onion. Cook until onion is lightly browned and completely soft, 10-15 minutes. Add jalapeno (all for a spicy dish; half if you prefer less heat) and garlic. Cook, stirring, 30 seconds-1 minute. Add green tomatoes and cook, stirring occasionally, until soft, 3-5 minutes.
While vegetables cook, place avocado on cutting board, push a knife blade lengthwise into the middle, and turn the avocado so that the blade cuts all around the center. The large pit in middle will keep the blade from going through. Remove the knife, and twist the avocado apart into 2 halves. Use a spoon to scoop out the pit, then use spoon to scoop out the flesh, keeping each half in 1 piece if you can. Cut flesh into 1/4-inch dice. Use a slotted spoon to scoop peas from cooking liquid and add to sautéd vegetables. (It’s ok if a little water comes with them. This will help make topping more saucy.) Stir to combine. Turn off heat, and sprinkle vegetables with cheese.
Divide chips between 2 large bowls. Spoon vegetable mixture and cheese over chips. Top with avocado and cilantro. Enjoy!
While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden.Learn More...