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For Salsa:12 large shrimp (10-15 count), grilled and chopped1 tablespoon minced garlic3 tablespoons minced jalapeño (seeds optional)1/3 cup minced Texas 1015 sweet onions1/2 cup avocado, 1/4" dice1/2 cup jicama, 1/4" dice1/3 cup red tomato, 1/4" dice1/3 cup yellow tomato, 1/4" dice1 tablespoon fresh ginger, grated2 tablespoons chopped cilantro1 tablespoon chopped basil3 tablespoons fresh lime juice3 tablespoons Spanish olive oilSalt to tasteBlack Bean gran queso "Nachos" (recipe included) For Black Bean-Wisconsin GranQueso® Nachos:2 dozen triangle-shaped tortilla chips1 cup cooked black beans, pureed to make a paste1/3 cup grated Wisconsin Gran Queso cheese (see note)
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.
For black bean GranQueso® nachos: Spread tortilla chips with room temperature black bean paste. Sprinkle liberally with gran queso cheese.
Quesadillas with Potatoes and Green Chiles with Asadero Cheese
House-Cured Tuna with Brick Cheese Spread "Ice Cream, " Baby Butter Lettuce and Sherry Vinaigrette
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