Featured Cheese & Recipes

Fresh Corn Nachos with Muenster and Salsa Cruda

Recipe and photo courtesy of Dairy Farmers of Wisconsin

Recipe and photo courtesy of Dairy Farmers of Wisconsin

Fresh Corn Nachos with Muenster and Salsa Cruda

Servings: 4-6

FOR NACHOS:

  • 2 cups tortilla chips

  • 1/2 cup chopped onion

  • 1 tablespoon butter

  • 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 Klondike Muenster cheese, shredded (2 1/2 cups)

FOR SALSA CRUDA:

  • 2-3 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 jalapeƱo pepper

  • Salt and pepper to taste

  • Sour cream

Nachos:

Arrange chips on an ungreased 15 x 10-inch baking pan.

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

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

Salsa Cruda:

Combine the tomatoes, cilantro, onion. lime juice and jalapeno pepper in a large bowl. season with salt and pepper to taste.

Top nachos with sour cream and salsa.