Nachos Grande with Pickled Jalapeno Salsa
| Prep Time: 15 min | Serves: 6 |
| Cooking Time: 35 min | Yield: 1 platter |
These nachos are lower in fat, but still pack a punch.
Ingredients
- 78 g Carrotts
- 1/2 lb Brocolli, Raw
- 2 Garlic Clove
- 1 Jalapeno Pepper
- 1 tbsp Olive Oil
- 1 lb Ground Turkey
- 1/4 oz Taco Seasoning (low Sodium)
- 1/4 tsp Star Anise Seed
- 1 cup Chicken Broth, Reduced Sodium
- 15 oz Black Beans No Salt Added
- 9 oz Whole Grain Tortilla Chips
- 1/4 cup Fat-free Sour Cream
- 1 cup Part-Skim Mozzarella
- 1/2 cup Baby Spinach
- 1/2 cup Avocados
- 1/4 cup Green Pickled Jalapeno Peppers, Sliced
- 1/4 cup Cilantro
- 1 medium Lime
- 1 Garlic Clove
- 1/4 tsp Salt
Directions
Preheat the oven to 400 F. Line a large baking tray with sides with a piece of aluminum foil. Set aside.
Place the carrot, broccoli, garlic, and chili if using in a food processor. Pulse 5 to 6 times until the vegetables are chopped. Heat a large skillet over high heat. Add the olive oil, chopped vegetables and turkey. Cook 5 to 6 minutes, breaking up the turkey with a spoon, until the turkey is no longer pink. Increase the heat to high and add the taco seasoning, the star anise. Cook 4 to 5 additional minutes, breaking up the turkey meat. Add the broth and beans, reduce the heat to medium-low. Simmer 5 to 10 minutes until the meat is cooked through and no longer pink.
Spread the tortilla chips out onto the baking tray. Spoon the meat mixture over the nachos and dot with the sour cream. Sprinkle with cheese. Bake uncovered 10 to 15 minutes until the cheese is melted and the chips start to brown around the edges.
Meanwhile, place the spinach, avocado, jalapeño, cilantro, lime zest, lime juice, garlic, and salt in a food processor. Pulse until a chunky salsa forms. Serve immediately with the nachos.