Leftover turkey nachos with chipotle sauce

Leftover turkey nachos with chipotle sauce

1. Preheat oven to 200C.
2. Place the turkey in a small bowl, add the chipotle sauce and mix well. Transfer this mixture to an oven-proof serving platter. Dot with the mozzarella, drizzle with a little olive oil and pop in the oven for about 15 minutes or until golden and bubbling.
3. Meanwhile cut the corn kernels away from the cob and cook in a saucepan of salted, boiling water for about 5 minutes. Drain, toss with the lime juice and butter then add in the tomatoes.
4. Arrange the chips around the sides of the platter of warm turkey mixture.
5. Spoon on a few dollops of the sour cream and the guacamole and serve with the corn salsa on the side.