Still have some leftover turkey? Or perhaps some chicken you need to use? The answer, always and forever: nachos. America's Test Kitchen has figured out how to give this dish (which is often an afterthought kind of dinner) a lot of flavor. Enjoy!
Spicy Turkey or Chicken Nachos
Serves 6 to 8
3 poblano chiles
1 tablespoon vegetable oil
3 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 1/2 cups leftover turkey or chicken meat, cut into bite-sized pieces
1 (16-ounce) can black beans, drained and rinsed
2 teaspoons lime juice
8 cups corn tortilla chips (about 6 ounces)
2 scallions, sliced thin
4 cups Pepper Jack cheese, shredded
Adjust oven rack to the upper-middle and lower-middle positions and heat broiler. Place poblanos on rimmed baking sheet and broil on upper-middle rack until skin is charred, 3 to 5 minutes per side. Transfer poblanos to large bowl and wrap tightly with plastic. When cool enough to handle poblanos, peel, seed, and chop. Reduce oven temperature to 400 degrees.
Heat oil in large nonstick skillet over medium heat until shimmering. Cook garlic, chili powder, oregano, and cumin until fragrant, about 30 seconds. Off heat, stir in turkey, beans, and lime juice.
Arrange half of chips evenly in 13- by 9-inch baking dish. Top with half of turkey mixture, half of scallions, half of chopped poblanos, and half of cheese. Repeat. Transfer nachos to lower-middle rack and bake until cheese is melted, about 10 minutes. Serve.
Want recipes and food news emailed directly to you? Sign up for the new Food newsletter here!