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

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

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.
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

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

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.

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

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

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.

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