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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I saw this recipe on an episode of Sara's Secrets, and knew I had to make it the next time I had leftover turkey. It turned out so that now I look for excuses to have turkey leftovers just to make this! Ingredients:
1/2 lb leftover roast turkey meat, shredded |
1 1/2 tablespoons fresh lime juice |
salt |
pepper |
2 tablespoons vegetable oil |
3 bell peppers, finely chopped (preferably red and orange) |
1 garlic clove, finely chopped |
1/4 teaspoon ground cumin |
1 teaspoon dried oregano, crumbled |
black beans, rinsed and drained |
4 ounces corn tortilla chips (not low-fat) |
2 cups grated jalapeno jack cheese (8 ounces) |
1/4 cup chopped scallion top |
1/2 cup chopped fresh cilantro leaves |
1 cup sour cream |
2 -3 teaspoons finely chopped pickled jalapeno peppers |
Directions:
1. Preheat oven to 450 degrees 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 cook bell peppers, stirring, until crisp-tender, about 3 minutes.
4. Transfer to a bowl. Heat remaining 1/2 tablespoon oil in skillet over moderate heat and cook garlic, cumin, and oregano, stirring, 1 minute. Add the beans and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.
5. 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.
6. Stir together sour cream and jalapeno, to taste, and serve on the side along with salsa.
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