Lisa Eberhahn of Mount Prospect created nachos with a Mediterranean twist in the Nov. 11 finale of the Cook of the Week Challenge.
Sweet Potato Chips
2 sweet potatoes, peeled and sliced thinly with a mandolin
2 cups of canola oil
Salt and pepper to taste
Heat oil to 350 degrees. Drop potato slices into oil. Do not crowd. Fry one side, then turn. Remove when golden and slightly curling. Drain on paper towel, or drying rack.
2 tablespoons Ellyndale Organics Keto Coconut Infusion Non-Dairy butter
1 shallot, diced
3 cloves of garlic, minced
1 red pepper, diced
1 yellow pepper, diced
1½ pounds Pre Brands ground beef
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon oregano
Salt and pepper
Melt coconut butter in a sauté pan. Add shallot, garlic, red and yellow pepper. Sauté until fragrant, about 3 minutes. Set aside. In the same pan, brown the beef. Add vegetables back in along with the cinnamon, nutmeg oregano salt and pepper.
3 tablespoons flour
3 tablespoons Binny's Beverage Depot Oktoberfest Beer, or broth
1 cup milk
3 cups cheddar cheese, shredded
¼ cup Grecian Delight Skhug Sauce
In a sauce pan make a roux with the flour and beer. Add in milk, heat and add cheese. Once the consistence is smooth add skhug sauce. Set aside and keep warm.
½ cup sour cream
½ cup milk
3 tablespoons cilantro
½ lime, squeezed
Salt and pepper
In a small blender combine all ingredients and season with salt and pepper
¼ cup chopped green onion
1 tomato, diced
Lay chips on a platter, spoon on beef mixture, then cheese sauce and finally, ribbon the crema across the nachos. Garnish with green onion and tomatoes.