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
- 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.