2 cups top-quality crisp corn tortilla pieces
1 tablespoon butter
1/2 cup white onion, diced
1 1/2 cups fresh corn kernels, cut from the cob (about 2 to 3 ears)
1 (4-ounce) can mild or hot (your choice) diced green chiles, drained
1 teaspoon mild or hot pure chili powder
1/2 teaspoon ground cumin
2 tablespoons water
1 cup canned black beans, drained
1 cup smoked turkey breast, cubed
2 1/2 cups (10 ounces) Wisconsin Muenster Cheese*, shredded
2 cups fresh tomatoes, finely chopped
Juice of 1 lime
1/4 cup white onion, finely chopped
2 tablespoons fresh jalapeño pepper (or to taste), diced
1/2 cup cilantro, finely chopped
Salt and pepper, to taste
To Complete the Recipe:
Sour cream, optional
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, chile 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 all over. Place under the broiler for about 3 minutes, until the cheese melts and browns slightly. Remove from the oven.
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.
Tip: 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.
*Or use Queso Quesadilla, Queso Asadero or Brick.
**Your favorite prepared salsa can be substituted for the salsa cruda.