Recipe courtesy of Gourmet Magazine
Print
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
6 to 8 hors d'oeuvre servings
Level:
Easy

Ingredients

  • 1/2 pound leftover roast turkey meat, shredded
  • 1 1/2 tablespoons fresh lime juice
  • Salt and pepper
  • 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-ounce) can 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 greens
  • 1/2 cup chopped fresh cilantro leaves
  • 1 cup sour cream
  • 2 to 3 teaspoons finely chopped pickled jalapeno
  • Serving Suggestion: Your favorite salsa

Directions

Preheat oven to 450 degrees F.

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 cook 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. Add the 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.

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