Goat Nachos
Elevate your appetizer game with these bold and flavor-packed Goat Nachos, a creative twist on the classic snack! Tender, spiced goat meat is slow-cooked with aromatic garlic, onion, and a smoky blend of cumin, coriander, chili powder, and paprika, creating a deeply satisfying and unique topping. Layered over a bed of crunchy tortilla chips and smothered in melted cheddar and Monterey Jack cheese, these nachos are baked to golden perfection. Topped with the fresh flavors of sliced jalapeños, juicy tomatoes, and fragrant cilantro, they're served with a dollop of tangy sour cream and a squeeze of fresh lime for irresistible balance. Perfect for game day, family gatherings, or anytime you want to wow your crowd, these Goat Nachos are a next-level snack packed with bold flavors and textures.
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Recipe Information
Ingredients
- 1 lb Goat meat (boneless, cubed)
- 1 tsp Salt
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Chili powder
- 1 tsp Smoked paprika
- 2 Garlic cloves (minced)
- 2 tbsp Olive oil
- 1 Yellow onion (diced)
- 10 oz Tortilla chips
- 2 cups Cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 1 Fresh jalapeño (sliced)
- 2 Tomatoes (diced)
- 2 tbsp Fresh cilantro (chopped)
- 1 cup Sour cream
- 2 Lime wedges
Instructions
Preheat your oven to 375°F (190°C).
In a bowl, mix the salt, cumin, coriander, chili powder, and smoked paprika.
Rub the goat meat cubes with the spice mix until well coated.
Heat olive oil in a large skillet over medium heat. Add the goat meat and sear on all sides until browned.
Add the minced garlic and diced onion to the skillet with the goat meat. Cook for 5-7 minutes, stirring occasionally, until the onion is soft and fragrant.
Reduce the heat to low, cover the skillet, and let the goat meat cook for 20-25 minutes, stirring occasionally, until tender. Add a splash of water if the skillet becomes too dry.
Arrange the tortilla chips evenly on a large oven-safe platter or baking sheet.
Spread the cooked goat meat mixture evenly over the tortilla chips.
Sprinkle shredded cheddar and Monterey Jack cheese over the top of the nachos.
Bake in the preheated oven for about 8-10 minutes, or until the cheese is fully melted and bubbly.
Remove the nachos from the oven and garnish with sliced jalapeños, diced tomatoes, and chopped cilantro.
Serve with dollops of sour cream and fresh lime wedges on the side for squeezing over the nachos.
Nutrition Facts
Calories |
4332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.0 g | 374% | |
| Saturated Fat | 123.9 g | 620% | |
| Polyunsaturated Fat | 49.1 g | ||
| Cholesterol | 795 mg | 265% | |
| Sodium | 6590 mg | 287% | |
| Total Carbohydrate | 216.8 g | 79% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 26.7 g | ||
| Protein | 236.1 g | 472% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3256 mg | 250% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 3382 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
