Is there anything better than diving into a plate of nachos? I think not.
Nachos are one of the most straightforward recipes out there. Brown your protein of choice (in order to justify the ludicrous amount of cheese I use, I opt for ground turkey), layer your toppings, and cook. Boom. All done.
I add homemade crema and pickled onions to give it a little something extra.
Healthier Loaded Nachos
- 1lb Honeysuckle White 99% Fat-Free Ground Turkey Breast
- Tortilla chips
- Homemade crema
- Homemade pickled onions
- Diced bell pepper
- Chopped cherry tomatoes
- Lime juice
- Cheese – lots of cheese
- Saute ground turkey (or your preferred protein) with your choice of spices in a medium pan until no longer pink.
- Place a flat layer of chips on a baking sheet. Add browned ground turkey, cheese, bell peppers, and tomatoes.
- Broil for 5 minutes or until cheese is melted.
- Top with pickled onions, jalapeños, crema, avocado, salsa, and a squeeze of lime juice.
- Try to wait until slightly cooled to devour.
This recipe isn’t an exact science, so the measurements are roughly accurate. The consistency of the final sauce should resemble a thin yogurt.
- 1 cup sour cream
- Approximately 2 tbsp cultured lowfat buttermilk
- Juice from 1 lime
- Salt (optional)
- Whisk the sour cream, buttermilk, and lime juice together.
- Add salt to taste, if using.
- 1 red onion
- 1/2 cup white vinegar
- 1 cup water
- 1 tbsp sugar
- 1 1/2 tsp salt
- Thinly slice the onion and place in a 16-ounce jar.
- Whisk vinegar, water, sugar, and salt in a bowl until the sugar and salt dissolve. Pour the mixture over the sliced onions. Let sit at room temperature for at least 1 hour. Cover and store any leftover onions in the refrigerator.
Kate is currently learning to play the Ukulele, much to the despair of her husband, kids, and dogs. Follow her on Instagram at @witanddelight_.