1 ½ pounds leftover skinless turkey breast
½ teaspoon black pepper
2 tablespoons fresh lime juice (from 1 lime)
2 tablespoons chili powder
1 teaspoon ground cumin
3 garlic cloves, minced (about 1 tablespoon)
1 ½ cups pico de gallo
½ cup chopped fresh cilantro (or 2 teaspoons of dried)
6 ounces Siete brand tortillas
2 ounces queso fresco (fresh Mexican cheese), crumbled (about 1/2 cup)
Season the turkey with the pepper, and place in a 5- to 6-quart slow cooker. Add the lime juice, chili powder, cumin, garlic, 1 cup of the pico de gallo, and 1/4 cup of the cilantro. Cover and cook on LOW until a meat thermometer inserted in the thickest part of the breast and not touching the bone registers 165 degrees F, 3 to 4 hours.
Turn the slow cooker to WARM. Using 2 forks, shred the turkey in the slow cooker. Arrange the tortilla chips on a serving platter. Sprinkle the turkey mixture evenly over the tortilla chips using a slotted spoon. Top with the cheese and remaining 1/2 cup pico de gallo and cilantro.