|Ingredients||Poultry, Vegetables, Bread|
|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Nachos are a favorite appetizer. Turkey and mole sauce add great flavor to this version. traditional accompaniaments are served.
Vegetable oil, for deep frying
12 large corn tortillas, cut into wedges
Salt, as needed
1 1⁄2 lb. turkey, poached
1 cup mole sauce
3 ears of corn, grilled
10 scallions, grilled
1 lb. queso fresco, crumbled
Salsa, as needed
Guacamole, as needed
Sour cream, as needed
1. Pour oil into a pot, and heat to 375°F. Fry tortilla wedges until browned, 1-2 min. Remove and drain on paper towels. Sprinkle with salt.
2. Shred turkey and add to pan with mole sauce. Add water as needed and allow to simmer for 5 min. Cut corn from cob and chop scallions.
3. Place half the nachos on large oven-proof platter. Spoon over half each of turkey mole, corn, scallions and queso fresco. Place under broiler until cheese has melted. Serve with salsa, guacamole and sour cream.