Turkey Nachos

By The Gluten Free Goddess
WebMD Recipe fromFoodily.com

This recipe makes 4 servings.

Ingredients

• 3 heaping cupsorganic blue corn tortilla chips
• 3 heaping cupsorganic yellow corn tortilla chips
• 2 cupshand torn cooked turkey pieces
• 4 ouncesCheddar or Jack cheese, shredded, use vegan cheese for dairy-free
•  big handful oforganic sweet grape tomatoes, halved
• 3-4 tablespoonspickled jalapenos, chopped or use chopped mild green chilies
•  sprinkle ofgood chili powder or chipotle powder, to taste
•  fresh cilantro, chopped if desiredextra virgin olive oil
  
  Directions
  1. Preheat the oven to 425 degrees F. Line a large roasting pan with foil or parchment paper.
  2. Layer the blue and yellow corn tortilla chips in the bottom of the lined pan; drizzle with some extra virgin olive oil and hand-toss to coat evenly.
  3. Scatter the turkey pieces on top of the corn chips. Sprinkle with half of the shredded cheese. Layer the tomatoes, jalapeños, and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the nachos. Add a dusting of spices, to taste, and chopped cilantro, if desired.
  4. Bake in a hot oven for about seven to 10 minutes, or so, until the cheese has melted and the nachos are happy and sizzling.
  5. Crack open some crisp and cold gluten-free beer. You can even be post-holiday decadent and serve these nachos right from the roasting pan. OK, I admit it. We're casual here. We eat nachos right out of the pan, with our finger
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