Fresh Nachos With Wisconsin Muenster And Salsa Cruda

2 c. top-quality crisp corn tortilla pieces
1 Tbsp. butter
1/2 c. white onion, diced
1 1/2 c. fresh corn kernels, cut from the cob (about 2 to 3 ears)
1 (4--oz.) can mild or hot (your choice) diced green chiles, drained
1 tsp. mild or hot pure chili powder
1/2 tsp. ground cumin
2 Tbsp. water
1 c. canned black beans, drained
1 c. smoked turkey breast, cubed
2 1/2 c. (10-oz.) Wisconsin Muenster*, shredded

Salsa Cruda**:
2 c. fresh tomatoes, finely chopped
Juice of 1 lime
1/4 c. white onion, finely chopped
2 Tbsp. fresh jalapeño pepper (or to taste), diced
1/2 c. cilantro, finely chopped
Salt and pepper, to taste

To Complete the Recipe:
Sour cream, optional

For the nachos, preheat the oven to broil. Spread the tortilla pieces on a baking sheet. Set aside. Heat the butter in a skillet over medium heat and sauté 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 from the heat. Stir in the black beans and turkey cubes. Spoon evenly over 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 a glass or pottery bowl. Stir.To serve, top the nachos with the sour cream and salsa.

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

*Or use Queso Quesadilla, Queso Asadero or Brick.

**Your favorite prepared salsa can be substituted for the salsa cruda.

Makes 8 servings.

Recipes and images courtesy of © 2015 Wisconsin Milk Marketing Board, Inc.

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