Serves6 to 8 (hors d’oeuvre)
- Active time:35 min
- Start to finish:45 min
November 2001
The double kick of jalapeño Jack cheese and pickled jalapeño in 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 jalapeño 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 jalapeño
-
Accompaniment:
tomato salsa
-
Preheat oven to 450°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 sauté 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, sautéed 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 jalapeño to taste and serve on the side along with salsa.
