Dinner used to consume my thoughts through the day. What will we have? Where will I shop on the way home? Will Allan eat it? Will I want to photograph it? What’s everyone else making – maybe a little inspiration would help.
Fast forward. We arrive home, exhausted, brains whirring from the day, both starving and with no intention of cooking or any idea of what to have – assuming we even have food in the house. The times, they have changed. Dinner has become less of a romantic endeavour that I pour myself into all day, every day, and more of what I imagine it is for normal people – a pain in the ass at time, something to shut everyone up and fill your tummies with as much goodness as possible based on what little food you have in the fridge.
Turkey is super versatile and when I know it’s in the fridge, I feel confident that dinner can come together without too much thought. Last week I knew there was a breast in the fridge along with a few different types of cheese from the shop, a mighty soft avocado and a few herbs. I imagine most people have at least a few of those things on hand. After a quick trip to the corner store for Nachos chips and salsa, we were set. The turkey seasoning takes a bit of forethought but it makes enough to last you through a few months worth of slow grilled turkey, pulled pork shoulder or chicken tacos. Mix up a jar, seal it tight and you’ve got an easy spice mixture that makes incredible meat dishes.
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 litle bbq sauce or in a grilled cheese sandwich.
1 large turkey breast (1-1.5lbs)
1/2 cup Espresso-Chipotle Spice Rub, recipe below
1 bag tortilla chips
1 cup salsa, whatever you like best
2 – 3 cups 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 ranch dressing
In the morning, before heading off to work, rub the turkey breast down with plenty of the spice rub. It would be well covered. Cover and place in the fridge until you’re home. This can be done up to 24 hours before you’re ready to cook the turkey.
Preheat BBQ to 250 degrees. Place breast in a roasting pan and cover tightly with foil or make a foil packet. Cook for 3-4 hours or until it’s moist and shreds easily when you pull it apart with two forks. Shred all the turkey up and let cook slightly. Alternatively, preheat oven to 300 and cook for the same amount of time.
For the nachos:
Preheat oven or BBQ to 400.
Place 1 layer of nachos down on a baking sheet. 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. Repeat with another layer finishing it off with the avocado. Add more cheese if you like them extra cheesey and don’t forget the drizzle of ranch dressing.
Pop in the oven on on the grill for 10 minutes or until chips are lightly browned and cheese is bubbling.
Espresso-Chipotle Spice Rub
1/2 cup brown sugar
1/4 cup black pepper
1/4 cup of finely ground espresso beans
1/4 cup paprika
2 tbsp salt
2 tbsp chipotle powder
2 tsp granulated garlic
2 tsp of cinnamon
2 tsp cumin
2 tsp allspice
Mix all ingredients, pour into a jar and seal tightly. Keeps for 6 months.
Disclaimer: Disclaimer: This is a sponsored post put on by Turkey Farmers of Canada. I was compensated via a cash payment, gift, or something else of value to write it. Regardless, I only partner with companies I respect and know well, recommend restaurants or products I use/enjoy personally and believe will be good for my readers.