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Muenster and Fresh Corn Nachos

Prep Time
20

Cook Time
15

Difficulty
Easy

Servings
4-6

Cuisine Type

Recipe Description

Muenster is a wonderful melting cheese, and its mild flavor allows the seasoned corn, smoked turkey, and salsa to shine! This colorful, hearty appetizer is hard to resist!

Ingredients

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

  • 10 ounces Cady Creek Farms Muenster cheese, shredded (2 1/2 cups)

  • Sour cream

Preparation

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.

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