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Jalapeno Popper “Nachos”

Posted by on February 5, 2019

Jalapeno Popper “Nachos”
Jalapeno Poppers meet Nachos in this fun, low-carb twist on two classic appetizers, perfect for sharing with your friends this SUPERBOWL!


olive oil spray
½ lb. 99% lean ground turkey
1 clove garlic, minced
2 tablespoons chopped onion, minced
1 tablespoon chopped fresh cilantro
½ teaspoon garlic powder
½ teaspoon cumin powder
½ teaspoon kosher salt
½ tablespoon tomato paste
2 tablespoons water
8 jalapeno peppers, halved and seeded and membranes removed (use gloves)
3 ounces 1/3 less fat cream cheese
1 large scallions, green part only, sliced
½ ounce shredded sharp cheddar cheese
½ cup shredded sharp cheddar cheese
chopped scallions and cilantro, for garnish
2 tablespoons sour cream plus 2 teaspoons water, for drizzling
½ cup pico de gallo
2 tablespoons sliced black olives

1. Preheat oven to 400F and line a large baking sheet with nonstick aluminum foil.
2. Heat a medium nonstick skillet over medium heat and spray with oil. Add onion, cilantro and garlic and saute about 2 minutes, until soft. Add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through breaking it up with a spoon. Add the tomato paste and water, mix well and simmer on medium for about 2 to 3 minutes, remove from heat.
3. Meanwhile, combine cream cheese, cheddar and scallions in a medium bowl. Using a small spoon or a spatula, spoon about 1 teaspoon of the cream cheese filling into the peppers.
4. Arrange in a single layer, cut-side up close together. Bake until soft, about 12 to 15 minutes.
5. Top with meat and cheese and bake until melted, about 3 minutes more.
6. Remove from oven and top with pico de gallo, olives and drizzle with sour cream. Garnish with cilantro and scallions and serve immediately.
7.

Melissa’s note – I didn’t use the nonstick foil, I baked mine on a silpat mat.
• Prep: 15 Minutes
• Cook: 30 Minutes
• Total Time: 45 Minutes

Source: Skinnytaste (Servings: 8 | Yield: 2 peppers per serving)

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