Fresh Corn Nachos with Muenster and Salsa Cruda

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 jalapeño 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.