Pork Tenderloin Nachos with Mornay Sauce, Avocado-Corn Relish ...

Get this all-star, easy-to-follow Pork Tenderloin Nachos with Mornay Sauce, Avocado-Corn Relish, Charred Jalapeno and Goat Cheese recipe from Bobby Flay

Directions For the tortilla chips: Heat oil in a deep fryer to 340 to 350 degrees F. Fry the tortillas, in batches, until firm. Drain on paper towels and season immediately with salt.For the...

  • Yield: 4 servings
  • Cooking time: 0 Hour 20 Min
  • Rating: 5/5
  • Publisher: Foodnetwork.com

Ingredients

  • Canola oil, for deep frying
  • 6 blue corn tortillas, cut into strips
  • 6 flour tortillas, cut into quarters
  • 1 tablespoon kosher salt
  • 3 tablespoons ancho chili powder
  • 2 tablespoons light brown sugar
  • 1 tablespoon pasilla chili powder
  • 1 tablespoon kosher salt
  • 2 teaspoons allspice
  • 2 teaspoons chile de arbol
  • 2 teaspoons ground cinnamon
  • Freshly ground black pepper
  • 2 tablespoons canola oil
  • 1 1/2 pounds pork tenderloin, split in half
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 to 2 1/2 cups whole milk, heated
  • 12 ounces Monterey Jack cheese, grated
  • 1/2 cup grated Parmigiano-Reggiano
  • Kosher salt and freshly ground black pepper
  • Pinch chile de arbol
  • 2 ripe Hass avocados, diced
  • 2 ears corn, roasted in husks and grilled, kernels removed
  • 1 Charred Jalapeno, seeded and finely diced, recipe follows
  • Juice of 1 lime
  • 1/2 small red onion, finely diced
  • Splash olive oil
  • Salt and freshly ground black pepper
  • 1/4 cup chopped fresh cilantro, for garnish
  • 6 jalapenos
  • 2 teaspoons canola oil
  • Kosher salt and freshly ground black pepper
  • Pickled red onions, for garnish
  • 4 ounces soft goat cheese, cut into small pieces
  • Fresh cilantro leaves, for garnish

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