PICO DE GALLO:

• 2 to 3 large tomatoes, seeded and chopped (2 cups)
• 1/2 cup minced fresh cilantro
• 1/4 cup chopped onion
• Juice of 1 medium lime
• 2 tablespoons diced jalapeno pepper
• Salt and pepper to taste

FRESH CORN NACHOS:

• 2 cups tortilla chips
• 1/2 cup chopped onion
• 1 tablespoon butter, cubed
• 1 1/2 cups fresh or frozen corn, thawed
• 1 can (4 ounces) chopped green chilies, drained
• 2 tablespoons water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 cup cubed smoked turkey breast
• 1 cup canned black beans, rinsed and drained
• 2 1/2 cups (10 oz) Burnett Dairy Muenster Cheese, shredded
• Sour cream

Pico De Gallo:

Combine the pico de gallo ingredients in a large bowl. Season with salt and pepper to taste.

Fresh Corn Nachos:

Line a 15 x 10-inch baking pan with parchment paper. Arrange tortilla chips in a single layer on the prepared pan.

Sauté the onion in butter in a large skillet over medium-high heat for 4-5 minutes or until crisp-tender. Reduce heat to medium. Stir in the corn, green chilies, water, chili powder, and cumin. Bring to a gentle boil, stirring occasionally. Reduce heat; simmer, covered, for 5-6 minutes or until corn is tender. Remove from the heat. Stir in turkey and black beans.

Spoon corn mixture over chips. Sprinkle with muenster. Broil 6 inches from the heat for 2-3 minutes or until cheese is melted.

Top nachos with pico de gallo and sour cream.

Recipe and photo © Dairy Farmers of Wisconsin

Recipe Tips:

• Avoid touching face when handling jalapeno peppers. Consider wearing gloves, as oils may burn skin.

• Your favorite prepared salsa or pico de gallo can be substituted.