Friday July 19th 2019

Turkey Carnitas Nachos

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Rating: 3.0/5 (2 votes cast)

Recipe: Turkey Carnitas Nachos

Summary: These Carnitas are served with beans and chips for a satisfying main dish or starter.


  • 1 1/2 pounds skinless, boneless turkey thighs, cut into 1 1/2-inch pieces
  • 1 can (about 14 1/2 oz.) low-sodium chicken broth
  • 1 clove garlic, minced or pressed
  • 1 dry bay leaf
  • 1/2 teaspoon dry oregano
  • 1/4 cup canned diced green chiles
  • 2 tablespoons distilled white vinegar
  • 1 cup (about 4 oz.) shredded jack cheese
  • About 1 1/2 cups Pico de Gallo or Other Sauce of Choice
  • Refried Cannellini Beans (recipe follows)
  • About 8 cups tortilla chips


  1. Place turkey in a 2 to 3-quart pan.
  2. Cover and cook over medium heat to draw out juices (8 to 10 minutes).
  3. Uncover, increase heat to high, and cook, stirring often, until liquid has evaporated and meat is well browned (10 to 12 minutes).
  4. Add broth, garlic, bay leaf, and oregano; stir to scrape browned bits free.
  5. Bring to a boil; then reduce heat, cover, and simmer until turkey is very tender when pierced (about 1 hour).
  6. Uncover; bring to a boil over high heat, then boil until all liquid has evaporated (5 to 10 minutes).
  7. Add chiles and vinegar; stir to scrape browned bits free.
  8. Remove from heat.
  9. Shred turkey, using 2 forks (or let turkey cool, then pull it apart with your fingers).
  10. Prepare Refried Cannellini Beans.
  11. Refried Cunnellini Beans:
  12. Heat 1 tablespoon olive oil in a wide frying pan over medium-high heat.
  13. Add 1 large onion, chopped; cook, stirring often, until onion begins to brown (8 to 10 minutes).
  14. Add 3/4 cup canned diced green chiles and 2 cans (about 15 oz. each) cannellini (white kidney beans), drained and rinsed.
  15. Cook, stirring often, using back of spoon or a potato masher to mash beans coarsely, until mixture is slightly thickened(about 5 minutes).
  16. Remove from heat.
  17. Spoon beans onto a large, ovenproof rimmed platter; spread out evenly to make a 10-inch round.
  18. Top evenly with shredded turkey.
  19. (At this point, you may let cool, then cover and refrigerate until next day.)
  20. Bake, covered, in a 400° oven until hot in center (15 to 25 minutes; about 35 minutes if refrigerated).
  21. Uncover and sprinkle with cheese.
  22. Continue to bake, uncovered, until cheese is melted (about 5 more minutes).
  23. Remove turkey mixture from oven.
  24. Tuck some of the tortilla chips around edge of platter; serve remaining chips and Pico de Gallo alongside.
  25. To eat, scoop turkey mixture onto chips; add pico de gallo to taste.

Quick notes

Makes 6 to 8 main-dish or 10 to 12 appetizer servings.

Tender turkey, shredded or torn into chunks, is appropriately called “Carnitas” or “little meats.”

Per main-dish serving: 420 calories (28% calories from fat) 34 g protein, 42 g carbohydrates, 13 g total fat (2 g saturated fat) 87 mg cholesterol, 519 mg sodium

Preparation time: 15 minute(s)

Cooking time: 2 hour(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Calories: 420

Fat: 13 g

Protein: 34 g


Turkey Carnitas Nachos, 3.0 out of 5 based on 2 ratings
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