My turkey nachos are great for sharing. You just have to decide how many other people you’re prepared to share this with!
Ingredients for 4 servings
|2 tsp||smoked paprika|
|2 tsp||ground cumin|
|10||pickled jalepeno slices|
|50ml||creme fraiche, half fat|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Pre-heat your oven to 200°C fan/400°F.
- Put a large frying pan onto the heat, add the oil.
- Dice the onion and add to the frying pan to soften.
- Deseed and slice the peppers before adding them to the pan to soften.
- After a minute or so shred the turkey before adding it to the pan.
- Sprinkle the smoked paprika and ground cumin over the turkey and take a minute to mix the spices into the turkey.
- Add the kidney beans to the pan before blending the chopped tomatoes until they are smooth and add them to the pan.
- Bring the pan to the boil before reducing the heat to a simmer and when the tomatoes have evaporated to thicken, taste the sauce and add any seasoning needed.
- Add the cheese to the pan and give it a stir to mix it into the sauce.
- Arrange the tortilla chips into the bottom of an oven tray and spoon the nachos mix into the centre before baking for 10-15 minutes.
- When the cheese has melted and the tortilla chips are golden brown, remove the tray from the oven.
- Cut the cherry tomatoes into quarters and finely slice the spring onion before sprinkling them over the nachos.
- Finish by adding a dollop of creme fraiche into the centre, add the jalapeño slices and scatter the coriander.
- This dish would be delicious with either mozzarella or cheddar. Just use what you have to hand.
- Frozen peppers work really well in this recipe and save you chopping time!
- The tortilla chips I used were the supermarkets economy brand – there seems to be no difference other than the cost difference!
- The oven tray I used was my paella pan.
- The kidney bean weight is the drained weight from a 400g tin.