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Avocado, Jicama and Grilled Shrimp Salsa on Black Bean with GranQueso® Cheese Nachos

Servings: 8-10


For Salsa:
12 large shrimp (10-15 count), grilled and chopped
1 tablespoon minced garlic
3 tablespoons minced jalapeño (seeds optional)
1/3 cup minced Texas 1015 sweet onions
1/2 cup avocado, 1/4" dice
1/2 cup jicama, 1/4" dice
1/3 cup red tomato, 1/4" dice
1/3 cup yellow tomato, 1/4" dice
1 tablespoon fresh ginger, grated
2 tablespoons chopped cilantro
1 tablespoon chopped basil
3 tablespoons fresh lime juice
3 tablespoons Spanish olive oil
Salt to taste
Black Bean gran queso "Nachos" (recipe included)

For Black Bean-Wisconsin GranQueso® Nachos:
2 dozen triangle-shaped tortilla chips
1 cup cooked black beans, pureed to make a paste
1/3 cup grated Wisconsin Gran Queso cheese (see note)

Cooking Directions:

For salsa: Season shrimp with salt. Grill over medium heat until cooked. Cool shrimp, chop and combine with remaining ingredients. Season with salt to taste. Place salsa on top of black bean nachos and serve.

For black bean GranQueso® nachos: Spread tortilla chips with room temperature black bean paste. Sprinkle liberally with gran queso cheese.

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