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Turkey Nachos

By The Gluten Free Goddess
WebMD Recipe from Foodily.com

Picture of Turkey Nachos Here's a non-conventional way to use up turkey leftovers Santa Fe style. Use a combo of organic blue and yellow corn chips and scatter on lots of sliced pickled jalapeños. It's an unbeatable combination.

This recipe makes 4 servings.

Ingredients

3 heaping cups organic blue corn tortilla chips
3 heaping cups organic yellow corn tortilla chips
Extra virgin olive oil
2 cups hand torn cooked turkey pieces
4 oz. Cheddar or Jack cheese, shredded; use vegan cheese for dairy-free
A big handful of organic sweet grape tomatoes, halved
3-4 tablespoons chopped pickled jalapenos, or use chopped mild green chilies
A sprinkle of good chili powder or chipotle powder, to taste
Chopped fresh cilantro, if desired

Instructions

Preheat the oven to 425 degrees F. Line a large roasting pan with foil or parchment paper.

Layer the blue and yellow corn tortilla chips in the bottom of the lined pan; drizzle with some extra virgin olive oil and hand-toss to coat evenly.

Scatter the turkey pieces on top of the corn chips. Sprinkle with half of the shredded cheese. Layer the tomatoes, jalapeños, and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the nachos. Add a dusting of spices, to taste, and chopped cilantro, if desired.

Bake in a hot oven for about seven to 10 minutes, or so, until the cheese has melted and the nachos are happy and sizzling.

Crack open some crisp and cold gluten-free beer. You can even be post-holiday decadent and serve these nachos right from the roasting pan. OK, I admit it. We're casual here. We eat nachos right out of the pan, with our fingers.

Total Servings: 4