Spiced Turkey Nachos with Homemade Cheese Sauce and ''Crisper Drawer'' Salsa
- Level: Easy
- Yield: 4 to 6 servings
- Total: 40 min
- Active: 40 min
Ingredients
Cheese Sauce:
1 cup whole milk
1 1/2 to 2 cups shredded Monterey Jack or Cheddar cheese
Kosher salt
1 tablespoon cornstarch
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
1 small clove garlic, minced
Turkey:
2 tablespoons extra-virgin olive oil
6 scallions, minced, green and white parts
4 large cloves garlic, thinly sliced
Kosher salt
1 pound ground turkey
1 teaspoon chili powder
1/4 teaspoon red pepper flakes
Salsa:
4 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Zest and juice of 1 lime
1 tablespoon pickle juice
2 teaspoons hot sauce, such as Tabasco
3 small carrots, peeled, cut into thin rounds
5 to 6 small inner stalks celery plus leaves, thinly sliced
5 to 6 scallions, minced, green and white parts
4 to 5 radishes, cut into thin rounds
Kosher salt
Serve:
4 to 5 cups corn tortilla chips
1 small jalapeno, thinly sliced
1 cup (8 ounces) sour cream, optional
Additional salsa, optional
Cilantro leaves, optional
Directions
- Make the cheese sauce: In a medium pot, bring the milk to a simmer over medium heat. Whisk in the cheese and season with salt to taste. In a small bowl, whisk the cornstarch with 2 tablespoons cool water until it becomes a smooth paste. Whisk the paste into the cheese sauce. Cook, stirring, 2 to 3 minutes. Stir in the Worcestershire, hot sauce and garlic. Taste for seasoning. Shut off the heat. Keep warm.
- Cook the turkey: In a large saute pan, heat the oil over medium heat. When the oil begins to smoke lightly, add the scallions, garlic and a pinch of salt and cook until tender, 2 to 3 minutes. Add the turkey in a thin layer and season with salt. Sprinkle with the chili powder and red pepper flakes. Cook over medium heat, stirring with a wooden spoon, until the meat browns and cooks through, 8 to 10 minutes. Shut off the heat. Allow it to rest for at least 15 minutes.
- Preheat the oven to 350 degrees F.
- Make the salsa: In a medium bowl, whisk together the olive oil, vinegar, lime zest and juice, pickle juice and hot sauce. Toss in the carrots, celery, scallions and radishes with a generous pinch salt. Taste for seasoning.
- Serve: Spread the tortilla chips in an even layer on a baking sheet that can double as a serving platter. Warm the chips in the oven for a few minutes as you heat up the meat. Remove the chips from the oven and spoon the meat all over the chips. Top with spoonfuls of the salsa. Pour cheese sauce over top and sprinkle with jalapeno slices. Serve immediately with sour cream, additional salsa and cilantro (if using) on the side.