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
• 4 Oz. 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
• 1 Juice of 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. Bring to a boil, cover, and cook at a gentle boil for 5 to 7 minutes.
3. 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.
4. For the salsa crud: 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.