Recipe courtesy of Gourmet Magazine

Turkey Nachos

  • Level: Easy
  • Total: 40 min
  • Prep: 25 min
  • Cook: 15 min
  • Yield: 6 to 8 hors d'oeuvre servings
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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


  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.
  7. Serving Suggestion: Your favorite salsa.