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Saturday, September 3, 2016

BBQ Espresso-Chipotle Turkey Ranch Nachos




Although the turkey does take 3-4 hours to cook, you can absolutely cook it the day before or on the weekend. If you have leftover turkey from the nachos, it makes a very tasty pulled turkey sandwich when tossed with a little barbeque sauce or in a grilled cheese sandwich. 

Serves: 4-6

Ingredients
Nachos:
1 large turkey breast (1-1.5lbs/454-680g)
1/2 cup (125 mL) Espresso-Chipotle Spice Rub, recipe below
1 bag tortilla chips
1 cup (250 mL) salsa, whatever kind you like best
2 – 3 cups (500-750 mL) mancheo, monteray jack or mozzarella cheese (or a mixture of the three)
1 ripe avocado, diced
1 handful fresh cilantro, roughly chopped
1/4 cup (60 mL) ranch dressing

Espresso-Chipotle Spice Rub
1/2 cup (125 mL) brown sugar
1/4 cup (60 mL) black pepper
1/4 cup (60 mL) finely ground espresso beans
1/4 cup (60 mL) paprika
2 Tbsp (30 mL) salt
2 Tbsp (30 mL) chipotle powder
2 tsp (10 mL) granulated garlic
2 tsp (10 mL) cinnamon
2 tsp (10 mL) cumin
2 tsp (10 mL) allspice

Directions
Turkey:  
1. In the morning, rub the turkey breast down with plenty of the spice rub. It should be well covered.
2. Cover and place in the fridge until end of day.
3. This can be done up to 24 hours before you’re ready to cook the turkey.

Turkey – barbeque method: 
1. Preheat barbeque to 250oF (120oC).
2. Place breast in a roasting pan and cover tightly with foil or make a foil packet for the breast.
3. Cook for 3-4 hours in a covered barbeque or until it's moist and shreds easily when you pull it apart with two forks.
4. Shred all the turkey up and let cook slightly.

Nachos – barbeque method: 
1. Preheat barbeque to 400oF (205oC).
2. Place 1 layer of nachos down on a baking sheet.
3. Dress that layer with a healthy amount of salsa, half the shredded turkey, half the cheese and a sprinkle of cilantro. Drizzle with ranch dressing.
4. Repeat with another layer finishing it off with the avocado. Add more cheese if you like nachos extra cheesey and don't forget the drizzle of ranch dressing.
5. Place on the grill for 10 minutes or until chips are lightly browned and cheese is bubbling.

Espresso-Chipotle Spice Rub 
1. Mix all ingredients, pour into a jar and seal tightly. Keeps for 6 months.

Turkey – oven method: 
1. Preheat oven to 300oF (150oC).
2. Place breast in a roasting pan and cover tightly with foil.
3. Cook for 3-4 hours or until it’s moist and shreds easily when you pull it apart with two forks.
4. Shred all the turkey up and let cook slightly.

Nachos - oven method: 
1. Preheat oven to 400oF (205oC).
2Place one layer of nachos on a baking sheet.
3. Dress that layer with a healthy amount of salsa, half the shredded turkey, half the cheese and a sprinkle of cilantro. Drizzle with ranch dressing.
4. Repeat with another layer finishing it off with the avocado. Add more cheese if you like nachos extra cheesey and don’t forget the drizzle of ranch dressing.
5. Bake in the oven for 10 minutes or until chips are lightly browned and cheese is bubbling.

Nutritional Information 
Per serving
Calories: 686
Protein: 43 g
Fat: 31 g
Carbohydrates: 63 g

Recipe by Kelly Brisson of The Gouda Life (www.thegoudalife.ca ). 

http://www.tastyturkey.ca/recipes/bbq-espresso-chipotle-turkey-ranch-nachos/

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