TURKEY NACHOS

1/2 pound of leftover roast turkey meat, shredded
1 1/2 tablespoon fresh lime juice
salt and pepper (to taste)
2 tablespoons vegetable oil, divided use
3 bell peppers (preferably red and orange), finely chopped
1 garlic clove, finely chopped
1/4 teaspoon ground cumin (or to taste)
1/4 teaspoon dried oregano, crumbled
1 (15 to 16 ounces) can black beans, rinsed and drained
4 ounces corn tortilla chips
2 cups grated jalapeno Jack cheese (8 ounces)
1/4 cup chopped scallion greens
1/2 cup chopped fresh cilantro
TO SERVE:
1 cup of sour cream
2 to 3 teaspoons finely chopped pickled jalapeno
Accompaniment: tomato salsa

Preheat oven to 450 degrees Fahrenheit. 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 saute bell peppers, stirring until crisp-tender, about 3 minutes. Transfer to a bowl.

Place 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, sauteed 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 jalapeno to taste and serve on the side along with salsa.

Serves 6-8 people
Adapted from source: Sara Moulton