Smoked Turkey Nachos





Recipe developed by Sara Lee Refrigerated Foods


tortilla chips: 2-1/2 Pounds
Cheddar cheese, shredded: 1-1/4 Pounds
refried beans, prepared: 2-1/2 Pounds
SMOKED TURKEY BREAST, cut into 1/4-inch x 1/4-inch x 2-inch julienne: 3-3/4 Pounds
green chiles, diced: 1-1/4 Cups
roasted red bell peppers, julienne: 5 Cups
black olives, pitted and sliced: 2-1/2 Cups
Monterey Jack cheese, shredded: 1 Pound, 14 Ounces
green onions, sliced: 2-1/2 Cups
jalapeno peppers, sliced: 2-1/2 Cups
salsa, prepared: 3-3/4 Pounds
sour cream: 1 Pound, 14 Ounces


For each serving: Spread 2 ounces tortilla chips on a 12-inch platter and sprinkle 1/2 ounce of Cheddar cheese over chips. Dot 2 ounces of beans evenly over chips. Sprinkle 3 ounces smoked turkey, 1 tablespoon green chiles, 1/4 cup red peppers, and 2 tablespoons olives evenly over chips. Cover all with 1/2 ounce Cheddar and 1-1/2 ounces Monterey Jack cheese.
Bake in a 450-degree F oven for 10-12 minutes, until cheeses are melted and bubbly.
Remove from oven and sprinkle 2 tablespoons each green onions and jalapeno peppers over hot nachos. Serve immediately with 3 ounces salsa and 1-1/2 ounces sour cream.