Name: Jalapeno Popper "Nachos" Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: Reynolds Wrap Non-Stick Foil; Olive oil spray; ½ lb ground turkey; 1 clove minced garlic; 2 tbsp chopped, minced onion; 1 tbsp chopped fresh cilantro; ½ tsp garlic powder; ½ tsp cumin powder; ½ tsp kosher salt; ½ tbsp tomato paste; 2 tbsp water; 8 halved, seeded, and membranes removed jalapeño peppers; 3 oz cream cheese; 1 large, green part only, sliced Scallions; ½ oz shredded sharp Cheddar Cheese; For Toppings:; ½ cup shredded sharp Cheddar Cheese; chopped, for garnish scallions and cilantro; 2 tbsp plus 2 tsp water, for drizzling sour cream; ½ cup pico de gallo; 2 tbsp sliced black olives

How To Make Jalapeno Popper Nachos

You might want to try this jalapeno popper that is not only flavorful but also filling with ground turkey and a rich tomato paste. It will blow your mind!

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

Reynolds Wrap Non-Stick Foil
Olive oil spray
½lbground turkey
1clovegarlicminced
2tbsponionchopped, minced
1tbspfresh cilantrochopped
½tspgarlic powder
½tspcumin powder
½tspkosher salt
½tbsptomato paste
2tbspwater
8jalapeno peppershalved, seeded, and membranes removed
3ozcream cheese
1scallionslarge, green part only, sliced
½ozcheddar cheeseshredded sharp

For Toppings:

½cupcheddar cheeseshredded sharp
scallions and cilantrochopped, for garnish
2tbspsour creamplus 2 tsp water, for drizzling
½cuppico de gallo
2tbspsliced black olives

Instructions

Preheat oven to 400 degrees F and line a large baking sheet with nonstick aluminum foil.
Heat a medium nonstick skillet over medium heat and spray with oil. Add onion, cilantro, and garlic, and sauté for about 2 minutes, until soft.
Add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through breaking it up with a spoon.
Pour the tomato paste and water, mix well and simmer on medium for about 2 to 3 minutes, remove from heat.
Meanwhile, combine cream cheese, cheddar and scallions in a medium bowl. Using a small spoon or a spatula, spoon about 1 teaspoon of the cream cheese filling into the peppers.
Arrange in a single layer, cut-side up close together. Bake until soft, about 12 to 15 minutes.
Top with meat and cheese and bake until melted, about 3 minutes more.
Remove from oven and top with pico de gallo, olives and drizzle with sour cream. Garnish with cilantro and scallions and serve immediately.

Nutrition

Calories: 180.38kcal
Fat: 14.62g
Saturated Fat: 5.58g
Trans Fat: 0.15g
Monounsaturated Fat: 6.14g
Polyunsaturated Fat: 1.46g
Carbohydrates: 4.12g
Fiber: 0.66g
Sugar: 2.33g
Protein: 9.03g
Cholesterol: 43.04mg
Sodium: 231.36mg
Calcium: 95.53mg
Potassium: 159.57mg
Iron: 0.69mg
Vitamin A: 89.73µg
Vitamin C: 18.44mg

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