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Main Ingredient: TURKEY*NACHOS* Cuisine: Mexican



1/2 lb leftover roast turkey meat, shredded

1 1/2 tablespoons fresh lime juice

2 tablespoons vegetable oil

3 bell peppers (preferably red and orange), finely chopped

1 garlic clove, finely chopped

1/4 teaspoon ground cumin

1 teaspoon 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

1 cup sour cream

2 to 3 teaspoons finely chopped pickled jalapeño

Accompaniment: tomato salsa

Nutrition Facts

per serving of Makes 6 to 8 hors d’oeuvre servings.




Step 1Preheat oven to 450°F (230°C)

Step 2Toss turkey with lime juice and season with salt and pepper.

Step 3Heat 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.

Step 4Transfer to a bowl. Heat remaining 1/2 tablespoon oil in a skillet over moderate heat and cook garlic, cumin, and oregano, stirring, 1 minute.

Step 5Stir in beans and cook, stirring, until heated through, about 1 minute.

Step 6Season with salt and pepper.

Step 7Make 2 layers each of corn chips, sautéed peppers, beans, turkey, cheese, scallion, and cilantro in a 3-quart shallow baking dish. Bake nachos in the middle of the oven until cheese is melted, 6 to 10 minutes.

Step 8Stir together sour cream and jalapeño to taste and serve on the side along with salsa.

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