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Weekly Recipe - Jive Turkey Layered Nachos

Weekly Recipe - Jive Turkey Layered Nachos

Dec 31st 2015

Weekly Recipe - Jive Turkey Layered Nachos

Ingredients

2 cups Pinto Beans, recipe follows
Freshly ground black pepper, to taste
Tabasco sauce, to taste
Minced garlic, to taste
Jarred or fresh jalapenos, chopped or sliced, to taste, optional
Canola oil, for warming Jive Turkey

2 cups Jive Turkey (plus juice from ovenable bag as needed)
1 can Mexican red sauce or enchilada sauce (enough to moisten brisket)
Tortilla chips, as needed (about half a bag)
2 cups grated Monterey Jack (or however much you want)
2 cups Pico de Gallo, recipe follows

Pinto Beans:
4 cups dried pinto beans
4 slices thick bacon (you can also use salt pork, a ham hock or diced ham)
Salt and freshly ground black pepper

Yield: 12 servings

Pinto Beans:
Rinse the beans in cool water; pour into a pot and cover with water by 2 to 3 inches. Cut the bacon into large pieces and add to the pot. Bring to a boil, then reduce the heat and cover. Simmer until the beans are tender, about 2 hours, adding water to the pot as needed. (The beans should have a thick broth.)

Toward the end of the cooking time, add 1 teaspoon salt and 2 teaspoons pepper. Check the seasoning before serving, and add more salt and pepper if desired. Don't over-salt.

Heat up the Pinto Beans and doctor them to your desired "temperature," adding some ground black pepper, Tabasco sauce, minced garlic and jalapenos if using. Make them as spicy or mild as you like.

Preheat the broiler.

In a very hot skillet, add a bit of canola oil and the shredded Jive Turkey. Cook for 1 to 2 minutes, and then flip and cook for another 1 to 2 minutes. Next, pour some of the red sauce over the meat to make it nice and moist. If you have them, also add a bit of the juice from inside the ovenable bag after reheating--again just enough to bring the meat to a nice moist consistency). Stir to combine and remove from the heat.

To assemble: In a heatproof dish, layer half of the tortilla chips, beans, brisket, cheese and Pico de Gallo. Repeat the layers but leave off the second layer of Pico de Gallo until after the dish is cooked.

Place on the middle or bottom rack of your oven and broil until the cheese is melted. Watch closely so they don't burn. Sprinkle the remaining Pico de Gallo over the top before serving.