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Fresh Nachos with Muenster and Salsa Cruda recipe

Fresh Nachos with Muenster and Salsa Cruda.

Nachos loaded with muenster cheese, freshcorn kernels, diced green chiles, black beans and smoked turkeybreast served with a fresh tomato salsa.

Recipe: Fresh Nachos withMuenster and Salsa Cruda

2 cups top-quality crisp corn tortilla chips
1 tablespoon butter
1/2 cup white onion, diced
1 1/2 cups fresh corn kernels, cut from the cob (about 2 to 3ears)
1 (4-ounce) can mild or hot (your choice) diced green chiles,drained
1 teaspoon mild or hot pure chili powder
1/2 teaspoon ground cumin
2 tablespoons water
1 cup canned black beans, drained
1 cup smoked turkey breast, cubed
2 1/2 cups (10 ounces) Wisconsin Muenster Cheese*, shreddedSalsa Cruda:**:
2 cups fresh tomatoes, finely chopped
Juice of 1 lime
1/4 cup white onion, finely chopped
2 tablespoons fresh jalapeño pepper (or to taste), diced
1/2 cup cilantro, finely chopped
Salt and pepper, to tasteTo Complete the Recipe:
Sour cream, optional

  • For the nachos, preheat the oven to broil.
  • Spread the tortilla chips on a bakingsheet. Set aside.
  • Heat the butter in a skillet over mediumheat and saut the onion for 3 minutes. Add the corn kernels,green chiles, chile powder, cumin, and water. Bring to a boil,cover, and cook at a gentle boil for 5 to 7 minutes. Remove fromthe heat. Stir in the black beans and turkey cubes. Spoon evenlyover the tortilla pieces. Spread the cheese all over.
  • Place under the broiler for about 3 minutes,until the cheese melts and browns slightly. Remove from the oven.
  • For the salsa cruda, combine the tomatoes,lime juice, onion, chile, cilantro, and salt and pepper in aglass or pottery bowl. Stir.
  • To serve, top the nachos with the sourcream and salsa.

    Makes 18 servings.

    *Or use Queso Quesadilla, Queso Asaderoor Brick

    **Your favorite prepared salsa can be substitutedfor the salsa cruda.

    Tip: Instead of being broiled, the nachoscan be baked in a 400°F (205°C) oven for 5 to 7 minutes,or microwaved on high for 1 1/2 minutes or until the cheese melts.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

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