Prep Time: 15 minutes
Cook Time: 7 minutes
Yields: Vary
Difficulty Level: Beginner

Ingredients

Nachos

• 2 cups crisp Corn Tortilla Pieces
• 1 tbsp Butter
• ½ cup White Onion, diced
• 1 ½ cups Fresh Corn Kernels
• 4oz. can Mild or Hot Diced Green Chiles
• 1 tsp Mild or Hot Pure Chili Powder
• ½ tsp ground Cumin
• 2 tbsp Water
• 1 cup Canned Black Beans, drained
• 1 cup Smoked Turkey Breast, cubed
• 2 ½ cups (10oz.) Buholzer Brothers® Muenster Cheese, shredded

Salsa Cruda

• 2 cups Fresh Tomatoes, finely chopped
• Juice of 1 Lime
• ¼ cup Cilantro, finely chopped
• 2 tbsp Fresh Jalapeno, diced
• ½ Cilantro, finely chopped
• Salt and Pepper, to taste

Directions

1. For the nachos, preheat the oven to broil. Spread the tortilla pieces on a baking sheet. Set aside.
2. Heat the butter in a skillet over medium heat and saute the onion for 3 minutes. Add the corn kernels, green chiles, chile powder, cumin and water.
3. 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 all over.
4. Place under the broiler for about 3 minutes, until the cheese melts and browns slightly. Remove from the oven.
5. For the salsa cruda, combine the tomatoes, lime juice, onion, chile, cilantro, and salt and pepper in a glass or pottery bowl. Stir. To serve, top the nachos with the sour cream and salsa.