Double Stacked Turkey Nachos with Pico di Gallo

Game Day Turkey Nachos with Homemade Pico Di GalloWings, pizza, beer, nachos, pulled pork, burgers. No, I’m not describing the perfect recipe for a heart attack. I’m listing Everything They Like to Eat When Watching Sports. But no kidding. That’s a fatty, cheesy, fried happy festival, you’d have to agree.

How would you like to trick your people into upping the healthy IQ in their game day eats? Yes? But it’s not possible? Sure it is. Just slide in a few lighter options mixed in with their old favourite and they won’t even know the difference. I’m pretty sure, for example, that none of your people would turn down these Double-stacked Turkey Nachos.


Double-stacked? Yep. You know when you’re eating nachos and only the top layer has stuff on it? Well, how about just making the whole pile twice, one on top of the other. No bite shall go uncheezed. That is my motto.

So, how is it healthy, you ask. You know, because it’s nachos.

Well, turkey is lower in fat and calories than beef. Notch 1. Use a reduced fat tex mex cheese blend. Notch 2. Top with fresh tomatoes and serve with homemade pico de gallo (aka veggies) on the side. Notch 3. Dice up some avocado and toss it on top. Notch 4. Do I need to go on? I’ve pretty much mitigated the chips part of the dish at this point. 

Game Day Turkey Nachos with Homemade Pico Di Gallo

So really. Who’s winning the GAME now?

This dish is super easy to prepare. It’s just a bunch of chopping and a little cooking of the meat. Ready?


Turkey Nachos with Homemade Pico Di Gallo

Game Day Eats Turkey Nachos with Homemade Pico Di Gallo


What You’ll Need:

For the  meat-

1 tbsp olive oil or coconut oil

1 – 1/2 lbs Maple Leaf PRIME ground turkey

1/2 tsp each: onion powder, garlic powder, salt & pepper

1 tsp chili powder

For the pico di gallo-

1 garlic clove, minced

1/2 small jalapeno, minced

1 tbsp fresh cilantro, chopped

2 green onions, chopped

1/2 a medium sweet onion, chopped

2 medium tomatoes, small dice

1 tsp fresh lime juice

Salt & pepper to taste and a dash of tabasco if you want

For the nachos-

1 large bag of your favourite nachos

2 cups reduced fat tex mex cheese blend

Prepared ground turkey

1 jar of tomatillo (green) salsa, or your favourite salsa (I just like tomatillo, especially with turkey)

1 large tomato, diced

1/4 cup pickled jalapenos

1 cup shredded iceberg lettuce

1/2 an avocado, diced

1/2 cup sliced canned black olives

1/2 jalapeno, sliced in rings (garnish)

What You’ll Do:

  1. Heat the oil in a large skillet. Add the turkey and using a wooden spoon, stir, cook and crumble. When the turkey is almost cooked (about 5 minutes), add the spices in and stir to combine. Cook another minute or two until the turkey is no longer pink and is cooked right through.
  2. In the meantime, make the pico di gallo. Mix all of the ingredients in a bowl. Stir to combine and refrigerate for about 20 minutes. Adjust seasonings and heat if desired.
  3. Preheat the broiler.
  4. Assemble the nachos: Pile 1/2 the tortilla chips on a large oven-safe platter. Sprinkle 1/2 the cheese on them, then 1/2 the meat and 1/2 the tomatoes. Drop blobs of the salsa all over (about 1/4 cup). Place under the broiler for about 3-4 minutes until the cheese has melted.
  5. Repeat step 4 with the rest of the chips, cheese, turkey, and salsa (not the tomatoes).
  6. Remove from oven when heated and top with the rest of the ingredients. Go to town. This is supposed to be fun.

Serve with pico di gallo, sour cream, more cheese and more salsa on the side.


Turkey Nachos



Note: This post was sponsored for your drooling pleasure by Maple Leaf Prime. All opinions, photos, and recipe are my own.  


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