A Must For Packers Fans
Did you know that the Green Bay Packers are the only non-profit, community-owned franchise in American professional sports major leagues?
Having lived in Madison myself and traveling sometimes to Green Bay, I can tell you that stuff there is expensive! But almost everything has a little yellow helmet on it, which means the proceeds go to the team. Pretty cool!
I usually use a pepper jack cheese for these nachos, but in honor of the Packers, I am using Wisconsin Cheddar!
Super Nachos With Jicama Pico Digio
Use your favorite bag of tortilla chips. I prefer the blue corn chips, but I'm sure you can find green and yellow chips for that extra Green Bay touch.
Ingredients (Bean Mix ):
Can of black beans (organic of course) drained and rinse1 tablespoon extra-virgin olive oil2 cloves garlic, chopped1 small onion, chopped1 jalapeno pepper, seeded and chopped1 teaspoon chili powder1 teaspoon cuminIngredients (Cheese Sauce):
1 tablespoon butter 1 tablespoon all-purpose flour 1 cups milk (I used soy milk) 8 ounces Wisconsin Cheddar Cheese a couple of squirts of hot sauceIngredients (Jicama Pico De Gallo) :
1 med-small jicama, peeled and chopped 1 small red onion, chopped 1 small green pepper, seeded and chopped 2 handfuls cilantro 1 teaspoon olive oil juice of 1 lemon salt and pepper to tasteMethod:
Combine jicama pico de gallo ingredients in a bowl and set aside for flavors to come together.Heat a medium nonstick skillet over medium heat. Add oil, garlic, onion and pepper to the pan and saute 2 minutes.Season with chili powder and cumin. Stir in beans and reduce heat to low.
In a medium pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes (so that your sauce will not taste like raw flour), then whisk in milk.When milk comes to a bubble, stir in cheese constantly until melted (be careful not to scorch the bottom).
Spread the chips out, pile on the cheese, bean mix, and top with jicama pico de gallo.
