Nacho Turkey Franks Recipes

Steps:

• Preheat oven to 450°F.
• 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 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 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, 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 and jalapeño to taste and serve on the side along with salsa.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, begin to brown the ground turkey. Stir in garlic, pepper, 1 teaspoon red pepper flakes, and 1 tablespoon chives. Stir in 1 tablespoon hot sauce. When the turkey is browned, stir in taco seasoning mix according to package instructions.
• Pour the beans into a microwave safe bowl, and heat in the microwave until softened. Stir in 1 tablespoon chives and 1 tablespoon hot sauce.
• Spread the tortilla chips across the bottom of a baking sheet. Spoon the beans mixture over the chips. Then spread the turkey mixture across the top. Sprinkle cheese, then olives, tomatoes, green onions, and remaining 1 teaspoon of crushed red pepper flakes over the top.
• Bake in preheated oven until cheese is melted, about 15 minutes

Steps:

• Preheat grill for direct-heat grilling.
• Grill franks 4 to 5 minutes.
• To serve, place each frank on bun, drizzle with melted cheese and sprinkle with 1 tablespoon chips.
• Top frank with either jalapeno slices or green chilies.
• Repeat procedure with remaining ingredients.
• NOTE: Sliced, pickled Jalapeno peppers may be substituted for chopped green chilies.

Steps:

• In a small saucepan, combine soup and salsa. Bring to a boil. Reduce heat; stir in turkey. Heat through. Serve warm with tortilla chips.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a skillet over medium heat; cook and stir shallots in the hot butter until softened, about 2 minutes. Stir jalapeno peppers into shallots and cook until fragrant, about 2 more minutes. Stir cranberry jelly into the shallots and peppers until melted.
• Mix shredded turkey with jalapeno-cranberry jelly mixture in a bowl until thoroughly combined. Arrange tortilla chips on the prepared baking sheet and fill each chip with 1 tablespoon turkey mix. Top each chip with 1/2 teaspoon of white Cheddar cheese.
• Bake in the preheated oven until the cheese topping is melted and the chips are golden, about 10 minutes.

Steps:

• Heat oil in a large skillet over medium heat. Add ground turkey and cook until beginning to brown, 4 to 5 minutes. Sprinkle with taco seasoning. Cook and stir until turkey is no longer pink, 1 to 2 minutes.
• Add 1 cup pico de gallo, broccoli slaw, and chopped bell peppers. Cook, stirring occasionally, until peppers begin to soften, about 2 minutes. Stir in diced tomatoes and tomato sauce; cook until simmering and heated through, about 5 minutes.
• Divide tortilla chips evenly and layer onto 4 microwave-safe plates. Spoon turkey mixture on top, sprinkle with Cheddar cheese, and spray with cooking spray.
• Microwave each plate on high until cheese has melted, about 1 minute. Serve with remaining pico de gallo.