Turkey And Veggie Nachos Food

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SPICED TURKEY NACHOS WITH HOMEMADE CHEESE SAUCE AND ''CRISPER DRAWER'' SALSA



Spiced Turkey Nachos with Homemade Cheese Sauce and ''Crisper Drawer'' Salsa image

Variety is the spice of life, and sometimes ground beef nachos and vegetarian nachos ask for the night off. I like making nachos with ground dark meat chicken but even more so with turkey. The turkey takes on the spices as it cooks and melds nicely with the richness of the cheese sauce. I opened my fridge one day and made a salsa from what was hanging around in the crisper drawer. There were no tomatoes, jalapeno or cilantro, so I came up with the crunchier, brighter salsa below. You can make all the components of these nachos in advance then heat and serve when you're ready. You will notice repeat ingredients in the different parts of this recipe. This makes the recipe look more complex than it is, but the taste is worth it! PS - I never say no to a big bowl of guacamole to go with this.... You can also do a plate of fried or scrambled eggs on the side and serve this nacho platter as a Mexican breakfast!

Provided by Alex Guarnaschelli

Categories     appetizer

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 29

1 cup whole milk
1 1/2 to 2 cups shredded Monterey Jack or Cheddar cheese
Kosher salt
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1 small clove garlic, minced
2 tablespoons extra-virgin olive oil
6 scallions, minced, green and white parts
4 large cloves garlic, thinly sliced
Kosher salt
1 pound ground turkey
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Zest and juice of 1 lime
1 tablespoon pickle juice
2 teaspoons hot sauce, such as Tabasco
3 small carrots, peeled, cut into thin rounds
5 to 6 small inner stalks celery plus leaves, thinly sliced
5 to 6 scallions, minced, green and white parts
4 to 5 radishes, cut into thin rounds
Kosher salt
4 to 5 cups corn tortilla chips
1 small jalapeno, thinly sliced
1 cup (8 ounces) sour cream, optional
Additional salsa, optional
Cilantro leaves, optional

Steps:

  • Make the cheese sauce: In a medium pot, bring the milk to a simmer over medium heat. Whisk in the cheese and season with salt to taste. In a small bowl, whisk the cornstarch with 2 tablespoons cool water until it becomes a smooth paste. Whisk the paste into the cheese sauce. Cook, stirring, 2 to 3 minutes. Stir in the Worcestershire, hot sauce and garlic. Taste for seasoning. Shut off the heat. Keep warm.
  • Cook the turkey: In a large saute pan, heat the oil over medium heat. When the oil begins to smoke lightly, add the scallions, garlic and a pinch of salt and cook until tender, 2 to 3 minutes. Add the turkey in a thin layer and season with salt. Sprinkle with the chili powder and red pepper flakes. Cook over medium heat, stirring with a wooden spoon, until the meat browns and cooks through, 8 to 10 minutes. Shut off the heat. Allow it to rest for at least 15 minutes.
  • Preheat the oven to 350 degrees F.
  • Make the salsa: In a medium bowl, whisk together the olive oil, vinegar, lime zest and juice, pickle juice and hot sauce. Toss in the carrots, celery, scallions and radishes with a generous pinch salt. Taste for seasoning.
  • Serve: Spread the tortilla chips in an even layer on a baking sheet that can double as a serving platter. Warm the chips in the oven for a few minutes as you heat up the meat. Remove the chips from the oven and spoon the meat all over the chips. Top with spoonfuls of the salsa. Pour cheese sauce over top and sprinkle with jalapeno slices. Serve immediately with sour cream, additional salsa and cilantro (if using) on the side.

TURKEY NACHOS



Turkey Nachos image

Categories     Bean     Cheese     Poultry     turkey     Bake     Bell Pepper     Fall     Jalapeño     Cilantro     Gourmet

Yield Makes 6 to 8 hors d'oeuvre servings

Number Of Ingredients 15

1/2 lb leftover roast turkey meat, shredded
1 1/2 tablespoons fresh lime juice
2 tablespoons vegetable oil
3 bell peppers (preferably red and orange), finely chopped
1 garlic clove, finely chopped
1/4 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1 (15- to 16-oz) can black beans, rinsed and drained
4 oz corn tortilla chips (not low-fat)
2 cups grated jalapeño Jack cheese (8 oz)
1/4 cup chopped scallion greens
1/2 cup chopped fresh cilantro
1 cup sour cream
2 to 3 teaspoons finely chopped pickled jalapeño
Accompaniment: tomato salsa

Steps:

  • Preheat oven to 450°F.
  • 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 sauté bell peppers, stirring, until crisp-tender, about 3 minutes. Transfer to a bowl. Heat remaining 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, sautéed 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 jalapeño to taste and serve on the side along with salsa.

LOADED NACHOS



Loaded Nachos image

Nachos are among the most ubiquitous of America's pastime foods. At ballgames, carnivals or bowling alleys you can expect a pile of limp tortilla chips, drowned in warm yellow cheese product. But nachos should, and can, be better than this. Try them showered in good shredded cheese and accompanied by a fragrant meat sauce, the fire of jalapeños, the chill and silkiness of sour cream, the tart excellence of a good tomato, with shredded lettuce and thin-sliced radishes. Here is avocado; there, the awesome funk of chopped cilantro. Want some bacon on there as well, or a slash of hot sauce? Go to! Some will add beans. Others black olives, chopped raw onion. Please do. But take care to layer well. Layering is the key to loaded nacho perfection.

Provided by Sam Sifton

Categories     finger foods, appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 26

1/4 pound slab or thick-cut bacon, diced
1 medium yellow onion, peeled and diced
1 1/2 pounds ground beef, like chuck or sirloin
3 cloves garlic, peeled and minced
2 tablespoons ancho chile powder
1 tablespoon ground cumin
2 teaspoons kosher salt
2 teaspoons smoked paprika, hot or mild
1 1/2 teaspoons black pepper
1 teaspoon light brown sugar
1 teaspoon cornstarch
1/2 teaspoon red pepper flakes
1/2 to 2/3 cup chicken stock, homemade or low-sodium, or water
1 12- to-16-ounce bag corn tortilla chips
1/2 head iceberg or romaine lettuce, shredded
1/2 cup pickled jalapeños
2 avocados, pitted and sliced
2 cups shredded Monterey Jack cheese
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup crumbled Cotija cheese
3 radishes, cleaned and thinly sliced
2 cups cherry tomatoes, sliced into quarters
1/2 cup sour cream
1/2 cup roughly chopped cilantro leaves
2 limes, cut into eighths, for garnish
Hot sauce, if desired

Steps:

  • Heat oven to 400 degrees. Put a large sauté pan with high sides over medium-high heat and add the bacon. Cook, stirring occasionally, until the fat has rendered and the pieces are crisp, about 5 to 7 minutes, then remove the bacon and set aside.
  • Add the onions to the bacon fat and sauté, stirring occasionally, until they have softened and started to go brown around the edges, about 3 to 5 minutes. Add the ground beef and garlic and cook, breaking up the meat with a spoon, until browned, about 5 minutes. Add the chile powder, cumin, salt, paprika, black pepper, sugar, cornstarch and red pepper flakes and stir to combine and toast the spices. Add enough chicken stock or water to loosen the mixture, and allow it to simmer, uncovered, until the sauce is slightly thickened, about 5 to 6 minutes. (Add a little more stock or water if mixture is too thick.)
  • Assemble the nachos on a half sheet pan: Put a layer of tortilla chips on the pan and cover with about 1/3 of the meat sauce, then add about 1/3 of the lettuce, 1/3 of the jalapeños, some avocado slices and a handful of the Monterey Jack and Cheddar cheeses. Top with more tortilla chips, more meat sauce, more lettuce, jalapeños, avocado and cheese, then make a final layer of chips, meat, bacon, jalapeños, avocado and cheese. Top with crumbled Cotija cheese and slide the sheet pan into the oven to bake until the cheeses have melted through, about 10 to 12 minutes.
  • Top cooked nachos with the sliced radishes and tomatoes, and dot the tray with teaspoons of sour cream. Scatter the cilantro over the top and serve, accompanied by limes and hot sauce.

TURKEY NACHOS



Turkey Nachos image

Make and share this Turkey Nachos recipe from Food.com.

Provided by ratherbeswimmin

Categories     Poultry

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb ground turkey
1 (1 1/4 ounce) envelope taco seasoning
3/4 cup water
tortilla chips
1/2 cup sour cream
1/2 cup salsa
1/2 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese

Steps:

  • In a skillet, brown the turkey; drain.
  • Add the taco seasoning and water; simmer for 15 minutes.
  • Place the tortilla chips on a greased baking sheet.
  • Layer with turkey, sour cream, and salsa.
  • Sprinkle with the cheeses.
  • Broil for a few minutes (4-5) or until cheese is melted.

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