GMA Recipe: Turkey Tetrazzini

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Turkey Nachos
From GMA's Food Editor and author, Sara Moulton
Friday, November 28, 2003

You don't have to eat 10 turkey sandwiches in the days following Thanksgiving. Sara Moulton brings you recipes for those turkey leftovers.

Ingredients

1/2 pound of leftover roast turkey meat, shredded

1 1/2 tablespoon fresh lime juice

2 tablespoons vegetable oil

3 bell peppers (preferably red and orange), finely chopped

1 garlic clove, finely chopped

1/4 teaspoon dried oregano, crumbled

1 can of black beans (15 to 16 ounces) rinsed and drained

4 ounces corn tortilla chips

2 cups grated jalapeno Jack cheese (8 ounces)

1/4 cup chopped scallion greens

1/2 cup chopped fresh cilantro

1 cup of sour cream

2 to 3 teaspoons finely chopped pickled jalapeno

Accompaniment: tomato salsa

Directions

Preheat oven to 450 degrees Fahrenheit and toss turkey with lime juice and season with salt and pepper.

Heat 1 1/2 tablespoons oil in a 10 inch heavy skillet over moderately high heat until hot but not smoking, then sautÈ bell peppers, stirring until crisp-tender, about 3 minutes. Transfer to a bowl.

Place 1/2 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, sautÈed 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.

Serves 6-8 people.
Total time: 45 Minutes

Recipes courtesy of Sara Moulton, copyright © 2003.