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.