TURKEY NACHOS

By BobD

Ingredients

• 6-8 SERVINGS
• The double kick of jalapeno jack cheese and pickled jalapeno on these nachos enlivens leftover turkey.
• 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 jalapeno 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 jalapeno.
• ACCOMPANIMENT: tomato salsa

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 450F.

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

Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then saute 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.

Make 2 layers each of corn chips, sauteed 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.

Stir together sour cream and jalapeno to taste and serve on the side along with salsa.