Now this looks pretty good. Turkey Nachos:
 

1/2 lb leftover roast turkey meat, shredded
1 1/2 tablespoons fresh lime juice
2 tablespoons vegetable oil
3 bell peppers (preferably red and orange), finely chopped
1 garlic clove, finely chopped
1/4 teaspoon ground cumin
1 teaspoon dried oregano, crumbled
1 (15- to 16-oz) can black beans, rinsed and drained
4 oz corn tortilla chips (not low-fat)
2 cups grated jalapeño Jack cheese (8 oz)
1/4 cup chopped scallion greens
1/2 cup chopped fresh cilantro
1 cup sour cream
2 to 3 teaspoons finely chopped pickled jalapeño
Accompaniment: tomato salsa

 
Preheat oven to 450°F.
Toss turkey with lime juice and season with salt and pepper.

Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until crisp-tender, about 3 minutes. Transfer to a bowl. Heat remaining 1/2 tablespoon oil in skillet over moderate heat and cook garlic, cumin, and oregano, stirring, 1 minute. Stir in beans and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.

Make 2 layers each of corn chips, sautéed peppers, beans, turkey, cheese, scallion, and cilantro in a 3-quart shallow baking dish. Bake nachos in middle of oven until cheese is melted, 6 to 10 minutes.

Stir together sour cream and jalapeño to taste and serve on the side along with salsa.

Makes 6 to 8 hors d’oeuvre servings.

Meanwhile, USC has added another TD and lead Notre Dame 28-10. Irish are knocking on the door, we'll update once we're done tossing our shredded turkey with lime juice and salt and pepper.
Update: The Irish converted two fourth down conversions on their way to a TD to cut the score to 28-17. We're moving on to all of this oil heating, but we might just warm up the turkey, melt some cheese and mash it on some chips.