Ingredients

• Corn tortilla chips, for serving 1 cup St-Guillaume Monterey Jack cheese, shredded
• 4 (100 g) packages (1/4 lb) Grand Cheddar Cream, at room temperature
• 1 large fresh tomato, diced
• 1/2 cup sliced black olives
• 1 green onion, finely sliced
• 1 tbsp fresh cilantro, chopped

For the black bean puree

• 1 (18 oz) can black beans, drained
• 2 cloves garlic, germ removed and finely chopped
• 2 tsp chili powder
• Salt and freshly ground pepper
• 1 tsp ground cumin

For the avocado

• 2 avocados, diced
• Juice of one lime
• 1/4 cup pickled jalapeño, diced