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November 26: Lunchbreak - Smoked Turkey Nachos

Tony Chachere's Creole Foods


Smoked Turkey Nacho’s

1/2 lb leftover roast turkey meat, shredded
1 Tbs Tony Chachere’s More Spice Seasoning
1 1/2 Tbs fresh lime juice
2 Tbs vegetable oil
1 each red bell pepper, finely chopped
1/4 tsp ground cumin
1 (15-16 oz) can black beans, rinsed and drained
4 oz corn tortilla chips (not low-fat)
2 cups grated jalapeño Jack cheese (8 oz)
1/4 cup chopped scallion greens
1/2 cup chopped fresh cilantro
1 cup sour cream 
1 Tbs Tony Chachere’s More Spice Seasoning
2 to 3 tsps finely chopped pickled jalapeño

Preheat oven to 450F. Toss turkey with lime juice and Tonys. Heat 1 1/2 Tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until crisp-tender, about 3 minutes. Transfer to a bowl. Heat remaining 1/2 Tablespoon oil in skillet over moderate heat and cook beans , cumin, and oregano, stiring until heated through. Season with Tony’s. Make 2 layers each of corn chips, sautéed 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 with Tony’s and jalapeño to taste or serve on the side along with salsa.


Smoked Turkey, Cranberry and Pesto Pizza

1 package store-bought pizza dough
1/2 cup basil pesto
1/2 cup fresh goat, and shredded mozzarella cheese
1 cup leftover turkey, cut into 1/2-inch cubes
1 cup cranberry sauce
to taste, Tony Chachere’s Creole Seasoning
Preheat the oven to 500F with a pizza stone or cookie sheet inside. Place the pizza dough on the hot pizza stone and pre-cook for about 2 minutes. Once the crust begins to turn golden, pull out the crust and top with pesto, cheese, turkey, and cranberry sauce. Place the pizza back in the oven and cook until the cheese has melted and everything is warm. Sprinkle with Tony’s and serve.

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