Sierra Jack Hatch Chile Cheese Crisps
2 1/2 cups Sierra Jack Hatch Chile
1 cup Gina Marie Farmer Cheese
1/2 cup Sierra Nevada Farmhouse Organic Crème Fraîche
1 cup red tomato
1 cup yellow peach
1 cup pineapple
1/4 cup red onion
1/4 cup jalapeno
2 tablespoons fresh garlic
1/4 cup and 3 tablespoons of cilantro
1/4 cup fresh lime juice
Preheat oven to 400 degrees Fahrenheit.
Shred 2 1/2 cups of Sierra Jack Hatch Chile. Sprinkle three piles of cheese onto parchment lined baking sheet: one large, one medium, one small. Bake at 400 degrees for 5-8 minutes until cheese is golden brown and crispy. Set aside to cool.
While cheese crisps are cooling, dice 1 cup each of red tomato, yellow peach, and pineapple into 1/4 inch cubes. Finely dice 1/4 cup red onion, 1/4 cup jalapeno, 2 tablespoons fresh garlic, 1/4 cup cilantro, and 1/4 cup of fresh lime juice. Add to diced fruit and toss.
In a separate bowl, add 1 cup of Gina Marie Farmer Cheese and 1/2 cup of Sierra Nevada Organic Crème Fraîche. Add 3 tablespoons of chopped cilantro and whisk mixture until smooth.
Plate the largest cheese crisp first and spoon 2 spoonfuls of Farmer Cheese mixture on top of crisp and 2 spoonfuls of salsa. Repeat with other two cheese crisps from medium to small and garnish with fresh lime slices.
Tip: Break the cheese crisps up into chip-size pieces for a nacho version.