Turkey Nachos

Leftover roast turkey gets a second act here, chopped and folded into a skillet with onion, diced green chilies, fresh cilantro, and a hit of black pepper. The refried beans warm up with chili powder and ground cumin until they’re loose enough to spread, while fresh chopped tomato gets stirred in off the heat so it stays bright and juicy.

What sets this version apart is the chip-by-chip approach. Instead of dumping toppings over a heap of chips and watching the bottom layer turn to mush, each corn chip gets its own teaspoon of beans, spoonful of turkey, and a snowfall of shredded Monterey Jack. Five minutes in a hot oven, and every bite hits the same ratio of crunch, cheese, and savory filling.

Chef Tips

• Spread the bean layer first while the chips are cold so the chips don’t crack under the spoon.
• Use a rimmed sheet pan in case any cheese drips, and grease it well so the finished nachos lift off cleanly.
• Stir the tomato in last and off the heat to keep it from going watery.
• Watch the oven closely; corn chips go from toasted to burnt in about a minute.

Variations

• Swap turkey for shredded rotisserie chicken or browned chorizo for a smokier bite.
• Add pickled jalapeños on top before baking for sharper heat.
• Finish with a drizzle of salsa verde and a dollop of sour cream after baking.