Corn Nachos with Wisconsin Muenster and Salsa Cruda
Nachos:
- 2 cups top-quality crisp corn tortilla pieces
- 1 tablespoon butter
- ½ cup diced white onion
- 1 ½ cups fresh corn kernels, cut from the cob (2 to 3 ears)
- 1 (4-ounce) can mild green chiles, drained
- 1 teaspoon mild or hot pure chili powder
- ½ teaspoon ground cumin
- 2 tablespoons water
- 1 cup canned black beans, drained
- 1 cup cubed smoked turkey breast
- 2 ½ cups (10 ounces) shredded Muenster cheese
- 2 cups finely chopped fresh tomatoes
- Juice of 1 lime
- ¼ cup finely chopped onion
- 2 tablespoons diced fresh jalapeño pepper, or to taste
- ½ cup finely chopped fresh cilantro
- Salt and pepper, to taste
Instructions:
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.
- 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, chili 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 over all. Place under the broiler for about 3 minutes, or until the cheese melts and browns slightly. Remove from the oven.
- For the salsa cruda, combine the tomatoes, lime juice, onion, jalapeño, cilantro, and salt and pepper in a glass or pottery bowl. Stir. To serve, top the nachos with the sour cream and salsa.