Turkey Nachos

Turkey Nachos

 

Christmas is a great time for gathering together with friends and family and this dish is great for putting in the middle of the table and sharing.   You just have to decide how many other people you’re prepared to share this with!

Ingredients for 4 servings

350g turkey, cooked
60g white onion
12g olive oil
140g peppers
400g chopped tomatoes
240g kidney beans
75g mozzarella
2 tsp smoked paprika
2 tsp ground cumin
180g tortilla chips
75g cherry tomatoes
75g spring onion
10 pickled jalepeno slices
10g fresh coriander
50ml creme fraiche, half fat
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • 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.

Notes

  • 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.
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