crispy turkey nachos

Crispy Turkey Nachos

What should you do with all that leftover turkey....Make these Crispy Turkey Nachos!! Crispy fajita-spiced turkey, beans, and a ton of melted cheese!!!

Ingredients:

leftover shreds of cooked turkey ideally around 2 cups full
2 tbsp cornflour/cornstarch the floury kind, not the grainy kind
1 tsp fajita spice
½ tsp salt
½ tsp ground black pepper
4 tbsp vegetable oil
400 g (14 oz) tin of cooked black beans drained and rinsed
300 ml (1 1/4 cup) passata (sieved tomatoes) check for gluten-free if needed
1 clove garlic peeled and minced
pinch salt and pepper
300 g (10.5 oz) tortilla crisps i use the cool ranch doritos, check for gluten-free if needed
100 g (1 cup minus 1 tbsp) mature cheddar cheese grated
50 g (1/2 cup minus 1 tsp) mozzarella cheese grated
50 g (1/2 cup minus 1 tsp) red leicester or orange cheddar cheese grated
10 baby tomatoes quartered (i used mixed colour tomatoes)
1 small red onion peeled and finely sliced
1 ripe avocado stone and skin removed, chopped into small chunks
small bunch spring onions scallions finely chopped
2 jalapeno chillies sliced thinly
2 tbsp chopped fresh coriander cilantro

Direction

Place the turkey in a bowl with the cornflour, fajita spice, salt, and pepper, toss together to coat the turkey.
leftover shreds of cooked turkey,2 tbsp cornflour/cornstarch,1 tsp fajita spice,1/2 tsp salt,1/2 tsp ground black pepper
Heat the oil on a high heat in a large frying pan (skillet) and add the turkey to the pan. Cook, turning a couple of times until golden brown all over. This should take about 6-8 minutes. Try not to turn too much, as the turkey won't brown as quickly. Remove from the pan and place in a bowl.
4 tbsp vegetable oil
Add the black beans, passata, garlic, and a pinch of salt and pepper to the pan (you can use the same pan) and heat through for 3-4 minutes until bubbling. Turn off the heat.
400 g (14 oz) tin of cooked black beans,300 ml (1 1/4 cup) passata (sieved tomatoes),1 clove garlic,pinch salt and pepper
Pre-heat your grill (broiler) to a high heat.
Layer half of the tortilla crisps in a large (ideally round) oven-proof dish. Top with half of the beans and half of the turkey. Top with all but a handful of the remaining tortilla crisps, the remaining beans, and the remaining turkey. Sprinkle the cheese all over the top, ensuring the tortilla crisps are well covered (if they're sticking out too much, they'll burn).
300 g (10.5 oz) tortilla crisps,100 g (1 cup minus 1 tbsp) mature cheddar cheese,50 g (1/2 cup minus 1 tsp) mozzarella cheese,50 g (1/2 cup minus 1 tsp) Red Leicester or orange cheddar cheese
Place under the grill until the cheese is melting and bubbly. Remove from the grill, decorate the edges with the remaining tortilla crisps, and place back under the grill for a few seconds to warm through and lightly brown them.
Remove from the grill, then scatter over the tomatoes, red onion slices, avocado chunks, spring onions, and jalapeno slices. Sprinkle on the chopped coriander and serve.
10 baby tomatoes,1 small red onion,1 ripe avocado,small bunch spring onions,2 jalapeno chillies,2 tbsp chopped fresh coriander

Slow Cooker Pasta Bake

I don’t mean to turn this into a confessional, but this dish came together because I saw a jar of marinara sauce sitting on the kitchen counter. Hey, inspiration comes in all shapes, sizes, and forms. But this is a traditional baked ziti with creamy ricotta and mozzarella, salty parm, and tender pasta, all just so yummy together, plus the carrots and zucchini. On occasion when I’m really busy, I’ll go to the grocery store and get vegetables already chopped, and throw everything into the slow cooker for a nice dinner later on. It’s a shortcut on top of a shortcut. I’m gentle when folding in the spinach, as the pasta could start to fall apart if you do this with hurried, crushing blows. Tom and I both like this with a fresh Caesar salad, but any crisp, cold, and simple green salad will go well with this dish.