This year, use that leftover Thanksgiving turkey for these spicy nachos
1/4 teaspoon ground cumin
1 1/2 cups leftover turkey meat, cut into bite-sized pieces
1 (16-ounce) can black beans, drained and rinsed
2 teaspoons lime juice
8 cups tortilla chips (about 6 ounces)
2 scallions, sliced thin
4 cups pepper jack cheese, shredded
1. Adjust oven racks to the upper-middle and lower-middle positions and heat the broiler. Place poblanos on rimmed baking sheet and broil on the upper-middle rack until skin is charred, 3 to 5 minutes per side. Transfer poblanos to a large bowl and wrap tightly with plastic. When cool enough to handle, peel, seed and chop the poblanos. Reduce the oven temperature to 400 degrees.
2. Heat oil in a large nonstick skillet over medium heat until shimmering. Cook garlic, chili powder, oregano and cumin until fragrant, about 30 seconds. Off heat, stir in turkey, beans and lime juice.
3. Arrange half of the chips evenly in a 13-by 9-inch baking dish. Top with half of the turkey mixture, half of the scallions, half of the chopped poblanos and half of the cheese. Repeat. Transfer nachos to the lower-middle rack and bake until the cheese is melted, about 10 minutes. Serve.
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