Smoked Turkey Nachos
- 2 turkey thighs, about 2 lbs total
- Barbecue rub
- 1 11 oz bag tortilla chips
- 1 c finely shredded cheddar cheese
- 2 large jalapenos, sliced thin on a mandolin
- 1/2 c chopped cilantro
- Pico de Gallo
- 4 Roma tomatoes, seeded and cut into small dice
- 1/2 medium red onion, cut into small dice
- 1/4 c chopped cilantro
- Juice of 1/2 lime
- Salt and pepper
- 8 oz Velveeta, cut into cubes
- 1/2 c milk
- 1 4 oz can green chiles, drained
“This recipe for Smoked Turkey Nachos is a tasty turkey twist on a classic and the perfect tailgate food. It’s a great way to use leftover smoked turkey (instead of the thighs) and of course, you should use any and all of your favorite ingredients that I’ve left off. Guacamole, sour cream, chili and more jalapenos come to mind. There’s no wrong way to make nachos!” – Ray Lampe, Dr. BBQ
Make the Salsa
Make the Pico de Gallo by combining the tomatoes, onion, 1/4 cup of cilantro and juice of 1/2 a lime. Season liberally with salt and pepper and mix well. Cover and set aside to rest at room temp.
Smoke the Turkey
Prepare the cooker to cook indirect at 250°F with apple wood added for flavor. Season the thighs all over with the barbecue rub, including under the skin. Place the thighs in the smoker and cook until they reach an internal temperature of 175°F, about 90 minutes. Remove from the cooker and set aside to cool. When the thighs are cool enough to handle, remove and discard the skin and bones. Chop the meat into medium dice, or finer if you prefer. Set aside.
Raise the temp of the smoker to 350°F.
Make the Queso
In a microwave-safe bowl, combine the Velveeta, milk and chiles. Microwave on high for 2 minutes. Mix well. Continue microwaving for 30 seconds at a time until the sauce is well blended and hot. Set aside to cool until just warm.
Build your Smoked Turkey Nachos
Place the chips in a pile on a grill-safe sheet pan. Place them in the cooker for 5 minutes. Top with the shredded cheese and then the turkey, spreading the toppings evenly. Cook another 5 minutes. Remove from the cooker and top with the queso, Pico de Gallo and sliced jalapenos, spreading everything evenly. Top with the 1/2 cup of chopped cilantro and serve immediately.