You don’t have to eat turkey sandwiches after Thanksgiving. Here’s something completely different. I am posting this now so that you can have all the ingredients on hand for the weekend.
½ lb of leftover roast turkey meat, shredded
1½ Tbs fresh lime juice
2 Tbs vegetable oil
3 bell peppers (preferably red and orange), finely chopped
1 garlic clove, finely chopped
¼ tsp dried oregano, crumbled
1 can of black beans (15 to 16 oz) rinsed and drained
4 oz corn tortilla chips
2 cups grated jalapeno Jack cheese (8 oz)
¼ cup chopped scallion greens
½ cup chopped fresh cilantro
1 cup of sour cream
2 to 3 tsp finely chopped pickled jalapeno
Accompaniment: tomato salsa
Preheat oven to 450˚and toss turkey with lime juice and season with salt and pepper.
Heat 1½ 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.
Place ½ 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 jalapeno to taste and serve on the side along with salsa.