First published in Cooking Light. Serves 8.
1/2 cup chopped fresh cilantro, divided
1/2 cup diced tomatoes
1/2 cup very thinly sliced radishes
1/4 finely chopped red onion
1 1/2 tablespoons extra virgin olive oil
1 tablespoon fresh lime juice
1/2 tablespoon red wine vinegar
6 1/2 ounces Pepper jack cheese
1 tablespoon corn starch
1 cup 2% reduced-fat evaporated milk
1/4 teaspoon kosher salt
12 ounces blue or yellow corn tortilla chips
12 ounces coarsely chopped cooked Maine Lobster meat
1 diced peeled avocado
1. Combine 1/4 cup cilantro and next 6 ingredients in a medium bowl; toss to combine. Set aside.
2. Place cheese in a medium saucepan. Sprinkle cheese with cornstarch; toss to combine.
3. Add milk to pan. Cook over low heat until cheese melts and mixture thickens, stirring constantly with a whisk. Stir in salt.
4. Arrange chips in a single layer on a large serving platter. Drain tomato mixture. Sprinkle evenly with drained tomato mixture, lobster, and avocado. Drizzle evenly with cheese sauce. Sprinkle evenly with remaining 1/4 cup chopped fresh cilantro.