Products used in this recipe
Filet Mignon Nachos
Yield: 10 Servings (18 oz.)
Yield: 10 Servings (18 oz.)
Looking to take your nacho game to the next level? We think marinated filet mignon, roasted poblano Mornay sauce and queso fresco crumbles may be just the way to do it.
| Ingredient | Weight | Measure |
|---|---|---|
| Beef tenderloin tips, cut 1-inch pieces | 20 oz. | 3 cups |
| Italian dressing, prepared | 6 fl. oz. | 3/4 cup |
| Grape tomatoes, pan-blistered, chilled | 20 oz. | 4 cups |
| Cilantro lime vinaigrette, prepared | 6 oz. | 3/4 cup |
| Half & Half | 40 fl. oz. | |
| Poblano pepper, fire-roasted, peeled, seeded, diced | 1/2 lb. | 1 cup |
| Monterey Jack cheese, shredded | 1 lb. | 4 1/2 cups |
| Manchego cheese, shredded | 4 oz. | 1 cup |
| Kosher salt | 1 Tbsp. | |
| Black pepper, ground | 2 tsp. | |
| Sour cream | 20 oz. | 2 1/3 cups |
| Sriracha hot sauce | 2 oz. | 1/4 cup |
| Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend 6/2.5lb | 20 oz. | 2 cups |
| Tortilla chips, fried | 20 oz. | 20 cups |
| Cilantro, fresh, chopped | 1.5 oz. | 1 cup |
| Queso fresco crumbles | 10 oz. | 1 1/2 cups |
Preparation Instructions:
- Step 1
- Marinate beef tenderloin tips in Italian dressing for at least two hours under refrigeration.
- Step 2
- Mix together chilled blistered tomatoes and cilantro lime vinaigrette and refrigerate until service.
- Step 3
- To prepare the Mornay sauce; in a saucepan over medium-high heat add in Half & Half and poblano peppers. Whisk in Monterey Jack cheese and Manchego cheese until melted and well blended. Remove from heat. Season to taste with salt and pepper.
- Step 4
- In a small bowl combine sour cream and sriracha hot sauce. Reserve chilled for service.
- Step 5
- Prepare beef tenderloin tips to temperature of your liking and prepare roasted pepper and onion blend according to package instructions. Reserve warm.
- Step 6
- To assemble; place tortilla chips on serving dish. Top with beef tenderloin tips and pepper and onion blend. Pour on Mornay sauce and blistered tomato dressing blend. Drizzle with sriracha sour cream and sprinkle with cilantro and queso fresco. Serve immediately.
