Gobble ’Em Up Nachos

When I go to a basketball game, the radioactive-looking yellow nachos served at the concession stands always smell so good, but I know their flavor won’t measure up. Why not make a winning version of nachos for game-watching at home? Using ground turkey makes these snacks lower in fat—but don’t tell the fellas.

 

SERVES 6 TO 8

 

1	tablespoon vegetable oil
1	pound ground turkey
1	large onion, chopped
2	cloves garlic, chopped
2	12-ounce jars chili sauce
1	tablespoon plus 1 teaspoon chili powder
2½	teaspoons dried oregano
1¼	teaspoons ground cumin
¼	teaspoon salt
1	2-ounce jar pimientos, drained
1	4-ounce can chopped green chiles
½	cup beer, such as a classic American lager (do not use a sweet ale)
1	tablespoon cider vinegar
	Hot pepper sauce to taste (optional)
	Freshly ground black pepper to taste
½	cup chopped fresh cilantro
1	12-ounce bag tortilla chips
1	cup shredded Mexican-blend, cheddar, or Monterey Jack cheese, or more to taste
½	cup sliced pickled jalapeño chiles, drained, or more to taste
	Sour cream for garnish

1. Place the vegetable oil in a large nonstick frying pan over medium heat. When the oil is hot, add the turkey and onion. Stir and cook, breaking up the turkey, until it is almost cooked through. Add the garlic and continue to cook until the turkey is done.
2. Stir in the chili sauce, chili powder, oregano, cumin, salt, pimientos, green chiles, beer, vinegar, and hot pepper sauce, if using. Add black pepper. Cover, reduce the heat, and simmer for 5 minutes. Add the cilantro, cover, and simmer for an additional 5 minutes. If the mixture is too thick, add a little water. At this point, you can reduce the heat to low and keep warm, covered.
3. To serve, place the tortilla chips on a large serving platter. Pour the turkey mixture over the chips and immediately sprinkle on the cheese, allowing the heat from the mixture to melt the cheese. Sprinkle on the jalapeños. Offer the sour cream on the side.

EXTRA POINTS Prepare and refrigerate the turkey mixture the day before the tailgate. Reheat it in a heavy pan on the grill.