Cinco De Mayo is happening this weekend, and since Mexican cuisine is hands down our favorite, I had to come up with a recipe to help celebrate. Tacos are a once a week staple in our house, so I wanted to make something we don’t typically have. Nachos are always a good idea, but by tweaking a few ingredients, I turned these into a healthy version of a comfort food fave.
The first batch I made using all bell peppers, but the following batches I did half bell peppers, half chips. I think the freshness of the bell peppers paired with the crispness of chips pair really well together. I also find the little ones prefer the chips to bell peppers. Give both a try and let me know which kind is your favorite.
Half mini bell peppers and top them with your favorite toppings. I added ground turkey, chopped tomato, sliced olives, chopped jalapeños (on the adult plate), cheese and Jalepeno yogurt sauce. They were delicious!! For the ground meat, I used organic ground lean turkey, chopped red onion and a pouch of Ortega skillet sauce. I love this sauce. It taste great with every type of ground meat from chicken to bison. And if you’re looking for an easy way to swap out extra fat and calories, after it’s all cooked and mixed together, I can’t tell much difference between ground white meat chicken and full fat ground beef, but it cut out enough calories to justify seconds.
The star of this dish is the Jalapeño Yogurt sauce. I usually whip up a batch weekly and keep it in our fridge as a staple we use on top of many foods, but especially tacos. It’s my secret ingredient to jazz up a dish. Lou and I enjoy things hot, but we both agree 1.5 jalapeños is the perfect level of heat for this sauce. If you like things extra spicy, try two jalapeños. If it’s too spicy, you can always add more greek yogurt to tone it down.
Start by boiling two medium sized jalapeños for 20 minutes. They will change colors to a darker green when cooked. Drain and run under cool water until cool enough to handle. WEAR GLOVES!!!! I have made the mistake of skipping gloves many times and always regret it. Usually after itching an eye. Yikes!
Cut the Jalapeños in half and remove all seeds before chopping. The seeds are where the heat is so be sure there are no stragglers hiding behind.
I notice this sauce is overwhelmingly hot when it’s first blended, but calms down a bit after a couple hours in the fridge. It should keep for about a week in the fridge – if it even lasts that long!
Bell Pepper Nachos
- 12 – 15 mini bell peppers
- Ground Turkey Topping (See below)
- 3/4 cup shredded Mexican cheese
- 1 beefsteak tomatoes chopped (Toss the core pieces)
- 1/4 cup sliced black olives
- 1/4 cup pickled Jalapeños
- Jalapeño Yogurt sauce (See below)
- Preheat oven to 350.
- Line a baking sheet with parchment paper.
- Half bell peppers and remove stems and seeds.
- Add ground turkey and cheese and bake in oven for ten minutes.
- Pull out and add remaining toppings.
- Serve immediately.
Ground Turkey Topping
- 1lb lean ground turkey
- 1 cup chopped red onion
- 1 7oz packet Ortega Skillet Sauce
- Sauté ground turkey until brown and drain in a strainer.
- Add chopped onions to pan and sauce for 2 – 3 minutes until translucent.
- Add meat back to pan and add Ortega Skillet sauce.
Jalapeño Yogurt Sauce
- 1.5 Jalepeno (You will use two and discard one half after boiling.)
- 7oz Fage 2% Greek Yogurt
- 1 Tablespoon fresh garlic
- 1 Tablespoon avocado or olive oil
- Boil jalapeños for 20 minutes.
- Drain, run under cold water until cool enough to handle.
- Put on gloves! (Trust me!)
- Cut jalapeños in half. Discard half of one Jalapeño. De-seed and stem.
- Chop jalapeños and add to food processor with remaining ingredients.
- Blend until smooth.
- Refrigerate 2-3 hours.