February 3: Lunchbreak - Shrimp Nachos with Mango Salsa
Tiffany Derry

Shrimp Nachos with Mango Salsa
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients:
1/2 bag (10 oz.) tortilla chips, scoops-style
2 cups (8 oz.) Sargento Artisan Blends Shredded Authentic Mexican Cheese, divided
1 ripe mango, seeded, peeled and cut into very small chunks
1 large ripe tomato, seeds removed and cut into small chunks
1/3 cup fresh cilantro leaves, chopped
1/2 small red onion, finely diced
Juice of 1 lime
2 tsp. salt
1 tsp. pepper
1/2 lb. cooked shrimp, 51/60 size
4 oz. sour cream

Directions:
Preheat oven to 350F. Put the tortilla chips on the baking sheet, top with 1 cup cheese and bake about 4 minutes until cheese is melted. Meanwhile, gently combine the mango, tomatoes, cilantro, onion, and lime juice in a medium bowl. Sprinkle with salt and pepper. Top chips with shrimp and mango salsa and remaining cheese. Bake about 2 minutes more until cheese is melted. Drizzle with sour cream and serve immediately.
Tips:
One lime yields about 2 Tbs juice. Have at room temperature and roll firmly on counter with the palm of your hand before cutting in half.


BBQ Beef Sliders
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 16 sliders

Ingredients:
2 lbs. ground chuck (80/20)
2 Tbs Worcestershire sauce
2 cups (8 oz.) Sargento ChefStyle Shredded Pepper Jack Cheese
2 cups (8 oz.) Sargento ChefStyle Shredded Mild Cheddar Cheese
1/2 cup barbeque sauce
16 mini burger buns
1 small red onion, thinly sliced
32 dill pickle slices

Directions:
Preheat grill or sauté pan over medium-high heat. Mix meat with Worcestershire sauce. Form into 16 patties slightly larger than the buns. Add one Tablespoon of the Pepper Jack cheese on each patty, reform into a ball, and then flatten out again into a patty to keep the cheese in the center while cooking. Cook patties 3 to 4 minutes; turn and cook 3 minutes more. Top with cheddar cheese. Spread barbeque sauce on buns. Top with burgers, onion and pickles.

Tips:
Serve with sweet potato fries in mini cones made from parchment paper cut into triangles.
Add 3 chopped roasted poblano peppers to the meat mixture for additional flavor.


Four Cheese and Bacon Stuffed Jalapenos
Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 24 stuffed jalapenos

Ingredients:
24 fresh jalapenos
8 strips bacon, cooked and crumbled
¾ cup (3 oz.) Sargento Artisan Blends Shredded Double Cheddar Cheese
¾ cup (3 oz.) Sargento Artisan Blends Shredded Mozzarella & Provolone Cheese
1 tsp. hot sauce
1 tsp. black pepper
2 tsp. kosher salt, divided
3 large eggs
2 cups plain fine dry breadcrumbs
3 tsp. dried oregano
4 cups vegetable oil

Directions:
Wear gloves to protect fingers! Make cut under half of stem lengthwise on one side of the peppers forming a "T." Pry open; remove seeds using tip of a pairing knife and kitchen shears. Stir together bacon, cheeses, hot sauce, pepper, and 1 tsp. salt. Fill jalapenos with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chili retains its shape. Lightly beat eggs in a small shallow bowl. Stir together breadcrumbs, oregano, and 1 tsp. salt in another shallow bowl. Dip jalapenos in egg, letting excess drip off, then coat with breadcrumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer. Heat 2 inches of oil to 325F in a medium saucepan. Fry 4 jalapenos until golden brown all over, 5 to 6 minutes. Transfer to several layers of paper towels to drain. Repeat twice, heating oil to 325F between each batch.


For more recipes:

www.sargento.com