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!
- Reynolds Wrap Non-Stick Foil
- Olive oil spray
- ½lbground turkey
- 2tbsponionchopped, minced
- 1tbspfresh cilantrochopped
- ½tspgarlic powder
- ½tspcumin powder
- ½tspkosher salt
- ½tbsptomato paste
- 8jalapeno peppershalved, seeded, and membranes removed
- 3ozcream cheese
- 1scallionslarge, green part only, sliced
- ½ozcheddar cheeseshredded sharp
- ½cupcheddar cheeseshredded sharp
- scallions and cilantrochopped, for garnish
- 2tbspsour creamplus 2 tsp water, for drizzling
- ½cuppico de gallo
- 2tbspsliced black olives
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.
- 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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