Nachos: 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.