Vegetable oil, for deep frying, as needed
12 large corn tortillas, cut into wedges
1 tsp salt
1-1/2 lbs turkey, poached or oven roasted
1 c mole sauce
3 Ears corn, grilled and kernels cut from corn
10 scallions, grilled and chopped
1 lb Queso Fresco, crumbled
Salsa, as needed
Guacamole, as needed
Sour cream, as needed
Pour oil into a pot and heat to 375 degrees F. Fry tortilla wedges until browned, 1-2 minutes. Remove and drain on paper towels. Sprinkle with salt.
Shred turkey and add to pan with molé sauce. Add water as needed and allow to simmer for 5 minutes.
Divide the nachos between two large platters. Spoon half of the turkey molé, corn, scallions and Queso Fresco atop each nachos platter.
Heat under broiler until cheese has melted. Serve with salsa, guacamole and sour cream. Yields: 2 large platters for 6-8 shared appetizer servings or 2 entree servings.
760 Total Calories
290 Calories from Fat
32 g Total Fat
49 % Daily Total Fat
9 g Saturated Fat
45 % Daily Saturated Fat
155 g Cholesterol
52 % Daily Cholesterol
1270 mg Sodium
53 % Daily Sodium
65 g Total Carbohydrates
22 % Daily Total Carbohydrates
7 g Dietary Fiber
28 % Daily Dietary Fiber
9 g Sugars
50 g Protein
60 % Daily Protein
35 % Daily Vitamin C
35 % Daily Calcium
35 % Daily Iron