What should you do with all that leftover turkey....Make these Crispy Turkey Nachos!! Crispy fajita-spiced turkey, beans, and a ton of melted cheese!!!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: American, British, Mexican
Keyword: Christmas, Ideas for Leftover turkey, leftovers
leftover shreds of cooked turkeyideally around 2 cups full
2tbspcornflour/cornstarchthe floury kind, not the grainy kind
1tspfajita spice
½tspsalt
½tspground black pepper
4tbspvegetable oil
400g(14 oz) tin of cooked black beansdrained and rinsed
300ml(1 1/4 cup) passata (sieved tomatoes) check for gluten-free if needed
1clovegarlicpeeled and minced
pinchsalt and pepper
300g(10.5 oz) tortilla crisps I use the cool ranch Doritos, check for gluten-free if needed
100g(1 cup minus 1 tbsp) mature cheddar cheesegrated
50g(1/2 cup minus 1 tsp) mozzarella cheesegrated
50g(1/2 cup minus 1 tsp) Red Leicester or orange cheddar cheesegrated
10baby tomatoesquartered (I used mixed colour tomatoes)
1small red onionpeeled and finely sliced
1ripe avocadostone and skin removed, chopped into small chunks
small bunch spring onionsscallions finely chopped
2jalapeno chilliessliced thinly
2tbspchopped fresh coriandercilantro
Instructions
Place the turkey in a bowl with the cornflour, fajita spice, salt, and pepper, toss together to coat the turkey.
leftover shreds of cooked turkey, 2 tbsp cornflour/cornstarch, 1 tsp fajita spice, 1/2 tsp salt, 1/2 tsp ground black pepper
Heat the oil on a high heat in a large frying pan (skillet) and add the turkey to the pan. Cook, turning a couple of times until golden brown all over. This should take about 6-8 minutes. Try not to turn too much, as the turkey won't brown as quickly. Remove from the pan and place in a bowl.
4 tbsp vegetable oil
Add the black beans, passata, garlic, and a pinch of salt and pepper to the pan (you can use the same pan) and heat through for 3-4 minutes until bubbling. Turn off the heat.
400 g (14 oz) tin of cooked black beans, 300 ml (1 1/4 cup) passata (sieved tomatoes), 1 clove garlic, pinch salt and pepper
Pre-heat your grill (broiler) to a high heat.
Layer half of the tortilla crisps in a large (ideally round) oven-proof dish. Top with half of the beans and half of the turkey. Top with all but a handful of the remaining tortilla crisps, the remaining beans, and the remaining turkey. Sprinkle the cheese all over the top, ensuring the tortilla crisps are well covered (if they're sticking out too much, they'll burn).
300 g (10.5 oz) tortilla crisps, 100 g (1 cup minus 1 tbsp) mature cheddar cheese, 50 g (1/2 cup minus 1 tsp) mozzarella cheese, 50 g (1/2 cup minus 1 tsp) Red Leicester or orange cheddar cheese
Place under the grill until the cheese is melting and bubbly. Remove from the grill, decorate the edges with the remaining tortilla crisps, and place back under the grill for a few seconds to warm through and lightly brown them.
Remove from the grill, then scatter over the tomatoes, red onion slices, avocado chunks, spring onions, and jalapeno slices. Sprinkle on the chopped coriander and serve.
10 baby tomatoes, 1 small red onion, 1 ripe avocado, small bunch spring onions, 2 jalapeno chillies, 2 tbsp chopped fresh coriander