http://equusrestaurant.com/wp-content/uploads/2017/07/Equus_Jacks.png00louadminhttp://equusrestaurant.com/wp-content/uploads/2017/07/Equus_Jacks.pnglouadmin2017-06-20 13:06:322017-06-20 13:06:32Fried Green Tomatoes
4 cups mixed blend of shredded cheese such as smoked Gouda, aged Cheddar, and Monterey Jack cheese
Guacamole, for garnish
Sour cream, for garnish
Salsa, for garnish
Green onions, diced
Jalapeños, seeded and diced
In a skillet, cook ground beef until nicely browned, breaking it up with a wooden spoon as you go. Drain the beef of its fat and return the pan to the stove. Add the chipotle, chili powder, cumin, coriander, and salt and pepper to taste. Then add the onion and bell peppers. Sauté until onion caramelizes, about 5 minutes, then stir in the tomato purée, hot sauce, and cilantro. Heat through and set aside.
Place 9 chips on an oven-safe platter. Top each chip with 1 teaspoon of the ground beef mix and cheese and bake until cheese is melted. Repeat with another layer or just top, in order, with guacamole, sour cream, pico de gallo, jalapeño and, green onions.
http://equusrestaurant.com/wp-content/uploads/2016/10/dean-corbett-courier-journal.jpg401534louadminhttp://equusrestaurant.com/wp-content/uploads/2017/07/Equus_Jacks.pnglouadmin2016-10-04 18:44:582016-10-10 18:51:44Courier Journal: Megawatt chef Dean Corbett still transforming