Quick to prepare and lighter than standard nachos, this dish is especially good with corn fresh from the garden or farm stand. What makes these nachos truly stand out is the innovative use of goat cheese. If goat cheese isn't available at your supermarket, try looking in a health food store.
Yield: 6 servings
- 1/2 cup white corn, frozen or freshly cooked
- 1 cup tomato salsa (bottled or homemade)
- 30 blue corn chips
- 8 ounces creamy fresh goat cheese (such as a fromage blanc)
- 1 head lettuce, shredded
Mix the corn with the salsa. Spoon into a small serving bowl. Cover and refrigerate until serving time. Place the corn chips on a foil-lined baking sheet. Dot each chip with 1 teaspoon of goat cheese. Cover and refrigerate until serving time.
Shortly before serving, preheat the oven to 300 degrees F. Bake the chips for 10 minutes or until the cheese is melted. Mound the shredded lettuce on a serving platter. Place the bowl of salsa in the center of the platter. Arrange the chips on the lettuce in a circular pattern.
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