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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Active time: 35 min Start to finish: 45 min Ingredients:
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 |
Directions:
1. Preheat oven to 450°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 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.
4. 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.
5. Stir together sour cream and jalapeño to taste and serve on the side along with salsa.
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