Turkey tinga nachos

Step 1

Place turkey in saucepan large enough to fit flat. Cover with water, half of the sliced onion, half of the sliced garlic and pinch of salt; bring to boil. Reduce heat and simmer gently for 25 minutes or until an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Remove turkey to cutting board; let cool. Reserve broth. When turkey is cool enough to handle, shred and reserve.

Step 2

Meanwhile, heat large skillet over medium-high heat; add tomatoes and onion quarters. Cook, turning frequently, for about 4 to 6 minutes, until blistered and blackened.

Step 3

In blender, combine tomatoes and onions, chipotle peppers, 1-1/2 cups (375 mL) of the reserved turkey broth and pinch of salt. Blend until smooth.

Step 4

In same skillet, heat oil over medium heat; add remaining sliced onion and sliced garlic. Cook, stirring, for about 3 minutes or until softened. Add contents of blender, cumin and oregano; bring to boil. Stir in shredded turkey; simmer uncovered for 10 minutes. Season with salt and pepper to taste.

Step 5

On rimmed baking sheet, arrange tortilla chips in single layer. Top with turkey mixture, mozzarella and sliced jalapenos. Bake in 375°F (190°C) oven for 10 to 15 minutes, until cheese is melted and golden. Top with green onions and coriander.