This year, use that leftover Thanksgiving turkey for these spicy nachos
Sunday, November 29, 2020

Freeze shredded turkey for this delicious dish.

By America’s Test Kitchen

 
Leftovers are one of the best parts of a Thanksgiving meal. But sometimes, the day-after side dishes -- the mashed potatoes, roasted vegetables, casseroles, stuffing and gravy -- all get gobbled up before the extra turkey.
 
If that happens, don't go for another sandwich. Instead, give that leftover turkey another life with this nacho recipe. It requires just a few minutes of hands-on work and will transform your leftovers into a crisp, flavorful and fresh meal.
 
To give these nachos a noticeable but mild kick, we charred poblano peppers under the broiler. While those cooled, we toasted chili powder and cumin in oil along with garlic and dried oregano, then we stirred in the turkey, black beans and lime juice into the mixture. That mixture, along with some scallions, chopped poblanos and cheese, went onto the tortilla chips in two batches, which ensured some topping reached every chip. After a 10-minute stint in the oven, the nachos -- and your transformed turkey -- is ready to eat.
 
Spicy Turkey Nachos
Serves 6 to 8
 
3 poblano chiles
 
1 tablespoon vegetable oil
 
3 garlic cloves, minced
 
1 teaspoon chili powder
 
1 teaspoon dried oregano
 
1/4 teaspoon ground cumin
 
1 1/2 cups leftover turkey meat, cut into bite-sizedpieces
 
1 (16-ounce) can black beans, drained and rinsed
 
2 teaspoons lime juice
 
8 cups tortilla chips (about 6 ounces)
 
2 scallions, sliced thin
 
4 cups pepper jack cheese, shredded
 
 
1. Adjust oven racks to the upper-middle and lower-middle positions and heat the broiler. Place poblanos on rimmed baking sheet and broil on the upper-middle rack until skin is charred, 3 to 5 minutes per side. Transfer poblanos to a large bowl and wrap tightly with plastic. When cool enough to handle, peel, seed and chop the poblanos. Reduce the oven temperature to 400 degrees.
 
2. Heat oil in a large nonstick skillet over medium heat until shimmering. Cook garlic, chili powder, oregano and cumin until fragrant, about 30 seconds. Off heat, stir in turkey, beans and lime juice.
 
3. Arrange half of the chips evenly in a 13-by 9-inch baking dish. Top with half of the turkey mixture, half of the scallions, half of the chopped poblanos and half of the cheese. Repeat. Transfer nachos to the lower-middle rack and bake until the cheese is melted, about 10 minutes. Serve.
 
For 25 years, confident cooks in the know have relied on America's Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. See more online at www.americastestkitchen.com/TCA.
 
(C) 2020 AMERICA'S TEST KITCHEN. DISTRIBUTED BY TRIBUNE CONTENT AGENCY, LLC.
 

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