Tasty Turkey Nachos to Put In Your Face
I am getting to the end of my Thanksgiving leftovers. There were definitely a fair few sandwiches put in the mix, by the way. With just enough turkey remaining for a final meal, I wanted to go back to one of my favorite things to put in my face: nachos. I ask this question frequently, but what's NOT to like? Nachos may, in fact, be the perfect food protein, dairy, fiber, etc. It's spicy, delicious, filling, and the ingredient permutations are endless. So . . . here's to Thanksgiving! Let's give thanks to the end of leftovers.
- 1 large bag, 8 c. or so of sturdy corn chips
- 3 c. of turkey meat, shredded with a fork into bite-sized pieces
- 2 tsp. of hot sauce, such as Cholula
- 2 tsp ground cumin
- salt and pepper to taste
- 3 c. grated pepper jack cheese
- 1/2 c. pickled jalapeno peppers, drained
- 1/2 c. sliced black olives
- sour cream
Preheat the oven to 400˚F. While oven is heating put shredded turkey meat into a medium bowl and toss with cumin, hot sauce, and salt and pepper to taste. Set aside. Sprinkle a layer of corn chips in a 9x13" baking dish. Layer with olives, jalapenos, and season turkey meat. Sprinkle an even layer of cheese on top. Bake for about 20 minutes until the cheese is melted and bubbly and the layers are heated through. Garnish with a dollop of sour cream and guacamole and serve with salsa and extra chips. That's it! Fast and easy.