SPICY TURKEY NACHOS

By grinder

Ingredients

• 3 poblano chiles
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1.5 cups leftover turkey meat, bite-sized pieces
• 1 can black beans, drained and rinsed
• 2 teaspoons lime juice
• 8 cups tortilla chip {6oz}
• 2 scallions, sliced thin
• 4 cups Pepper Jack cheese, shredded

Details

Adapted from keyingredient.com

Preparation

Step 1

Adjust oven rack to the upper-middle and lower-middle positions and heat broiler. Place poblanos on rimmed baking sheet and broil on upper-middle rack until skin is charred, 3-5 minutes per side. Transfer poblanos to large bowl and wrap tightly with plastic. When cool enough to handle poblanos, peel, seed and chop. Reduce oven temperature to 400°F.

Heat oil in large nonstick skillet over med-heat until shimmering. Cook garlic, chili powder, oregano and cumin until fragrant, about 30 seconds. Off heat, stir in turkey, beans and lime juice.

Arrange half of chips evenly in 13x9” baking dish. Top with half of turkey mixture, half of scallions, half of chopped poblanos, and half of cheese. Repeat. Transfer nachos to lower-middle rack and bake until cheese is melted, about 10 minutes. Serve.




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