Last year, I celebrated Cinco de Mayo in a big way. I graduated from college. 🙂 This year, I certainly can’t top that. However, I’m totally open to new ideas for celebrating (especially those that involve food). That’s why I was happy to do this sponsored post featuring a special turkey nachos Cinco de Mayo recipe from Chef Ingrid Hoffman.
Turkey Nachos Cinco de Mayo Recipe
You may recall that in the past I’ve mentioned how my boyfriend loves chicken. However, we also eat turkey fairly often. That’s why I believe we would really like these turkey nachos. I mean it’s turkey and cheese, what’s not to like? These nachos could also make the perfect accompaniment to a movie night or as an appetizer to a bigger meal.
Turkey Nachos
Ingredients
- pico de gallo
- 4 small ripe tomatoes diced
- 1 small white onion diced
- 2 jalapeño peppers seeded and finely chopped
- ½ cup packed cilantro leaves chopped
- ¼ cup fresh lime juice
- 1 teaspoon extra-virgin olive oil
- kosher salt
- freshly ground black pepper
- filling
- 2 tablespoons olive oil
- 1 pound ground lean turkey breast
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sweet paprika
- ¼ teaspoon dried oregano
- 1/8 teaspoon salt
- ¼ cup water
- 4 8- to 10- inch whole-wheat or whole-grain tortillas each cut into 6 wedges
- cooking spray
- 1 8- ounce bag shredded reduced-fat Mexican cheese blend
- 1 15- ounce can black beans rinsed and drained
- ½ cup ripe black olives sliced
- 1 Hass avocado peeled, halved, pitted, and diced
- low-fat sour cream or nonfat plain Greek yogurt optional
- 2 scallions white and green parts, chopped (½ cup)
Instructions
- To make the pico de gallo, combine the tomatoes, onion, jalapeños, cilantro, lime juice, and oil together in a medium bowl. Season with salt and pepper.
- For the filling, heat the oil in a large skillet over medium-high heat. Add the turkey and the chili power, cumin, garlic powder, onion powder, paprika, oregano, and salt. Cook, stirring often, breaking up the turkey with the side of a spoon, until the turkey begins to brown, about 5 minutes. Stir in the water and reduce the heat to medium-low. Cover and simmer until the turkey is cooked through, about 5 minutes.
- Preheat the oven to 400°F. Line 2 large baking sheets with aluminum foil.
- Spread the tortilla wedges on the baking sheets and spray with the nonstick spray. Bake until golden brown and crispy, about 5 minutes. Remove from the oven.
- Spray a large, shallow baking dish with nonstick spray. Spread half of the tortilla wedges in the baking dish, and top with half of the cheese, half of the turkey mixture, half of the beans, and half of the olives. Top with remaining tortilla wedges, and repeat with the remaining cheese, turkey mixture, beans, and olives. Bake until the cheese melts, about 10 minutes.
- Remove from oven and sprinkle with half of the pico de gallo and the avocado. Spoon a large dollop of the sour cream on top of the nachos. Sprinkle with the scallions. Serve immediately, with the remaining pico de gallo on the side.
So, what do you think of this turkey nachos Cinco de Mayo recipe? I think it seems like a heathier take on a classic favorite. It would be great to eat anytime of the year, but especially today. You can find this recipe as well as other healthier takes on Latin dishes in Chef Ingrid’s book, Latin d’Lite. I think her Fluffy Egg White Pancakes with Papaya-Banana Compote sounds amazing!
Disclosure: This post was sponsored by the Role Mommy Writer’s Network. The opinions expressed are my own.
