Earth Eats: Real Food, Green Living

Super Nachos With Jicama Pico De Gallo

These nachos are a show stopper - even a Super Bowl stopper! Use Wisconsin cheddar cheese in honor of the Green Bay Packers.

cube of jicama left, and nacho corn chips right

Photo: eliazar (flickr)

Jicama gives this pico de gallo a unique touch. Use yellow and green chips to pay homage to the Green Bay Packers if you like.

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 rinse
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 teaspoon chili powder
  • 1 teaspoon cumin

Ingredients (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 sauce

Ingredients (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 taste

Method:

  1. Combine jicama pico de gallo ingredients in a bowl and set aside for flavors to come together.
  2. 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.
  3. 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).
  4. Spread the chips out, pile on the cheese, bean mix, and top with jicama pico de gallo.
Sara Conrad

Sara is an eternal student. Currently studying Tibetan Culture at Indiana University, she loves to cook with fresh, organic, vegetarian ingredients – but also has never turned down fake mashed potatoes in a buffet line.

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