Loaded Nachos
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
42
Spice
51
Sweetness
55
Sourness
46
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
1 tsp
Kosher Salt1 small
Red Onion (finely diced)1 tsp
Vegetable Oil3 tbsps
Pumpkin Seed (toasted)3 tbsps
Cilantro (chopped fresh)1 cup
Sour Cream (reduced-fat)Directions:
1
Preheat the oven to 350 degrees F
2
Lightly coat both sides of each tortilla with cooking spray
3
Stack the tortillas and cut them into six wedges
4
Spread out the triangles on a sheet tray
5
Sprinkle evenly with 1/4 teaspoon salt
6
Bake until crisp and light golden brown, about 25 minutes
7
Toss the tortillas halfway through
8
Meanwhile, toss the red onion with the lime juice in a small bowl and set aside
9
Heat the oil in a large nonstick skillet over high heat
10
Add the turkey and cook, breaking apart with a wooden spoon, until browned and cooked through, about 5 minutes
11
Add the butternut squash, salsa verde, 1/2 cup water and the remaining 1/4 teaspoon salt
12
Reduce to a simmer over medium-low heat and cook, stirring periodically, until the sauce is thick, not watery, and the squash tender, about 10 minutes
13
Fold in the pumpkin seeds
14
Turn the oven up to 400 degrees F
15
Spread the turkey mixture evenly over the tortilla chips
16
Sprinkle with the Monterey Jack and Cotija
17
Bake in the oven until the cheese melts, 8 to 10 minutes
18
Garnish with the onions, cilantro, radishes and avocado
19
Thin the sour cream with 2 tablespoons water and drizzle all over the nachos