Jalapeno Jack Pretzel Crisps®
1/4 Cup Corn
1/4 Cup Black Beans
2 Tablespoons Cilantro, Chopped
1 Shallot, Diced
1 Jalapeño, Diced
Juice of 1/2 Lime
1/2 Teaspoon Salt
14 Teaspoon Pepper
8 Ounces Chorizo
1 Poblano Pepper, Cut into 1 Inch Pieces
1/2 Pound Salmon, Cut into 1 Inch Pieces
2 Teaspoons Blackened Seasoning
1/2 Cup Cheddar Cheese, Shredded (Reserve 1 Tablespoon for Garnish)


  1. In a small bowl, combine corn, beans, cilantro, shallot and jalapeño. Add lime juice and season with salt and pepper. Cover and refrigerate. Brown chorizo over medium heat in a skillet until cooked thoroughly, 8-10 minutes. Remove from heat and drain fat. Set aside.
  2. Preheat oven to 350 degrees. Place poblano pieces on a baking sheet. Top with salmon and sprinkle with blackened seasoning. Bake for 6-7 minutes. While salmon is baking, fold cheddar cheese into chorizo.
  3. To assemble, lay a poblano and a salmon piece on all Pretzel Crisps® and then top with cheesy chorizo. Garnish with reserved cheese & corn/black bean salsa.

Recipe Courtesy of Dee Guelcher