Ingredients
1/2
lb leftover roast turkey meat, shredded
1
1/2 tbsp fresh lime juice
3
bell peppers (preferably red and orange), finely chopped
1
garlic clove, finely chopped
1
tsp dried oregano, crumbled
1
(15- to 16-oz) can black beans, rinsed and drained
4
oz corn tortilla chips (not low-fat)
2
cups grated jalapeño Jack cheese (8 oz)
1/4
cup chopped scallion greens
1/2
cup chopped fresh cilantro
2
to 3 tsp finely chopped pickled jalapeño
Accompaniment: tomato salsa
Directions
1.
Preheat oven to 450°F.
2.
Toss turkey with lime juice and season with salt and pepper.
3.
Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until crisp-tender, about 3 minutes. Transfer to a bowl. Heat remaining 1/2 tablespoon oil in skillet over moderate heat and cook garlic, cumin, and oregano, stirring, 1 minute. Stir in beans and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.
4.
Make 2 layers each of corn chips, sautéed peppers, beans, turkey, cheese, scallion, and cilantro in a 3-quart shallow baking dish. Bake nachos in middle of oven until cheese is melted, 6 to 10 minutes.
5.
Stir together sour cream and jalapeño to taste and serve on the side along with salsa.
Columbus Restaurants
