I love Mexican food. Tacos, enchiladas, nachos, burritos, I love it all. Mexican food is my go-to cheat meal when I’m ready to splurge, but I’ve also been trying to incorporate lightened up variations of my favorites into my diet. Last night, we tried these Mini Rainbow Pepper Turkey Nachos that I found on SkinnyTaste. I made a few tweaks to the SkinnyTaste version, but boy were they good! Like so good Graham and I ate them all. And I don’t even feel bad about it. They can easily be your entire meal, or they would work well as an appetizer. Honestly, I was surprised how much I loved them. There’s nothing worse than cooking up a healthy meal only to experience sudden disappointment when it’s nowhere near as good as the real thing. These Mini Rainbow Pepper Turkey Nachos were (dare I say it) better than real deal nachos.
olive oil spray
1 lb lean ground turkey
3 cloves garlic, minced
1/2 onion, minced
1 tbsp chopped fresh cilantro
1 tsp garlic powder
1 tsp cumin powder
1 tsp chili powder
1 tsp red chili flakes
1 tsp kosher salt
1/4 cup tomato sauce
1/4 cup chicken broth
21 mini rainbow peppers, halved and seeded (about 13 oz seeded)
1 cup sharp shredded Cheddar cheese
2 tbsp plain, nonfat greek yogurt
2 tbsp sliced black olives
1 jalapeno, sliced thin (optional)
chopped cilantro, for garnish
1. Preheat oven to 400°F and line a large baking try with parchment or aluminum foil. Lightly spray with oil.
2. Spray oil in a medium nonstick skillet over medium heat.
3. Add onion, garlic and cilantro and saute for about 2 minutes, add ground turkey, salt, garlic powder, cumin, chili powder, and red chili flakes and cook meat for about 4 to 5 minutes until meat is completely cooked through. Add the tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.
4. While the Turkey is cooking, arrange the peppers in a single layer, cut-side up.
5. Fill each with cooked ground turkey mixture, and top with shredded cheese and jalapeno slices.
6. Bake 8 to 10 minutes, until cheese is melted.
7. Remove from oven and top with black olives, greek yogurt and cilantro. Serve immediately.
You can see the SkinnyTaste recipe here.
Do you have any lightened-up Mexican recipes that are just as good as the real thing? Let me know!