Crispy Turkey Nachos with Melted Cheese and Jalapeños

Crispy fajita-spiced turkey, warming black beans in garlicky passata and lots of melted cheese — brilliant for using up leftover turkey.

Ingredients

• Leftover shreds of cooked turkey — ideally about 2 cups
• 2 tbsp cornflour/cornstarch (the floury kind)
• 1 tsp fajita spice
• ½ tsp salt
• ½ tsp ground black pepper
• 4 tbsp vegetable oil
• 400 g (14 oz) tin cooked black beans, drained and rinsed
• 300 ml (1 1/4 cup) passata (sieved tomatoes)
• 1 clove garlic, peeled and minced
• Pinch salt and pepper
• 300 g (10.5 oz) tortilla crisps (choose a gluten-free brand if needed)
• 100 g (about 1 cup) mature cheddar, grated
• 50 g mozzarella, grated
• 50 g Red Leicester or orange cheddar, grated
• 10 baby tomatoes, quartered
• 1 small red onion, peeled and finely sliced
• 1 ripe avocado, peeled, stoned and chopped into chunks
• Small bunch spring onions (scallions), finely chopped
• 2 jalapeno chillies, thinly sliced
• 2 tbsp chopped fresh coriander (cilantro)

Instructions

1. Put the turkey in a bowl with the cornflour, fajita spice, salt and pepper. Toss until the turkey is evenly coated.
2. Heat the oil in a large frying pan over high heat. Add the turkey and cook, turning only a couple of times, until golden and crisp — about 6–8 minutes. Remove the turkey to a bowl.
3. In the same pan (wipe out excess oil if needed), add the black beans, passata, minced garlic and a pinch of salt and pepper. Heat for 3–4 minutes until bubbling, then turn off the heat.
4. Preheat your grill (broiler) to high.
5. In a large ovenproof dish, layer half the tortilla crisps, then half the beans and half the turkey. Add most of the remaining crisps, then the remaining beans and turkey. Sprinkle all the grated cheese evenly over the top so the crisps are well covered (this prevents burning).
6. Place under the grill until the cheese is melted and bubbling. Remove briefly, arrange the remaining crisps around the edges and return under the grill for a few seconds to warm them and lightly brown.
7. Remove from the grill and scatter the tomatoes, red onion, avocado, spring onions and jalapeno slices over the top. Finish with the chopped coriander and serve immediately.

Notes

Use small shredded pieces of turkey — they crisp up beautifully and add texture. Check labels for gluten-free passata and tortilla crisps if required.

Nutrition (per serving)

Calories: 675 kcal | Carbohydrates: 58 g | Protein: 25 g | Fat: 40 g | Saturated Fat: 17 g | Cholesterol: 55 mg | Sodium: 909 mg | Fiber: 11 g | Sugar: 5 g

Nutrition information is an approximation.