Mini Bell Pepper Loaded Turkey "Nachos"

 
5 Freestyle Points 187 calories Total Time: 20
  olive oil spray
    1 lb 93% lean ground turkey
    1 clove garlic, minced
    1/4 onion, minced
    1 tbsp chopped fresh cilantro or parsley
    1 tsp garlic powder
    1 tsp cumin powder
    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 light sour cream, thinned with 1 tbsp water
    2 tbsp sliced black olives
    1 jalapeno, sliced thin (optional)
    chopped cilantro, for garnish

Directions:
Preheat oven to 400F and line a large baking try with parchment or aluminum foil. Lightly spray with oil.
    Spray oil in a medium nonstick skillet over medium heat.
    Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.
    Meanwhile, arrange mini peppers in a single layer, cut-side up close together.
    Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeno slices, if using.
    Bake 8 to 10 minutes, until cheese is melted.
    Remove from oven and top with black olives, sour cream and cilantro. Serve immediately.

Nutrition Information

Yield: 6 servings, Serving Size: 7 nachos

In my opinion: YUMMY!!! We have this often!

Tequila Lime Sheet Pan Chicken Nachos

                                                                                                  
32(ish) Tequila Lime Baked Tortilla Chips (recipe HERE ) (you can also use your favorite tortilla chips instead)
6 boneless skinless chicken tenders, cut into small strips
1 (1 ounce) packet taco seasoning (I'm partial to Old El Paso )
1 tablespoon olive oil
1 tablespoon tequila
1 tablespoon lime juice
1/2 cup chopped onion
1/4 cup White Queso (store-bought or recipe HERE )
2 cups shredded Mexican blend cheese
1 cup prepared pico de gallo
1/4 cup fresh chopped cilantro (optional)
Optional additional toppings: black beans, mexi-corn, jalapeños, refried beans, olives, or anything you love!
Garnish ideas: sour cream, avocado, guacamole, salsa, the list goes on and on!
 Preheat your oven to 350F
    In a large skillet, heat your oil over medium/high heat
    Add the chicken into the skillet and toss in the tequila, taco seasoning, and lime juice, Stir to combine. Cook the chicken until fully cooked; about 4-5 minutes. Set aside.
    Lay the chips on a large sheet pan/cookie sheet sprayed with nonstick spray. Lay them pretty much in a single layer, only slightly overlapping. (I hate when chips get caught underneath and don't get any toppings!)
    Arrange the chicken and onion over the chips.
    Drizzle the chips and chicken with the white queso, a little goes a long way. You don't want everything to get soggy.
    Sprinkle everything with the shredded cheese
    Top with the pico and cilantro.
    Bake for approximately 10-15 minutes, rotating halfway through. You want the cheese fully melted and the chips starting to turn brown on the edges.
    Remove from the oven and top with all your favorites: sour cream, guac, salsa, the works!
    Enjoy!

Slow Cooker Southwest Chicken Nachos by Betty Crocker

1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes
3/4 cup Old El Paso® Thick ’n Chunky salsa
1 can (15 ounces) black beans, rinsed and drained
1 package (9 ounces) frozen cooked Southwest-seasoned chicken breast strips, thawed and cubed
1 container (8 ounces) Southwest ranch sour cream dip
1 medium green bell pepper, chopped (1 cup)
1 medium red bell pepper, chopped (1 cup)
12 ounces large tortilla chips

1 Place cheese, salsa, beans and chicken in 3- to 4-quart slow cooker.
2 Cover and cook on Low heat setting 3 to 4 hours, stirring halfway through cooking, until cheese is melted and mixture is hot.
3 Stir in sour cream dip and bell peppers. Increase heat setting to High. Cover and cook about 30 minutes or until mixture is hot. Serve over tortilla chips. Topping will hold on Low heat setting up to 2 hours; stir occasionally.

In my opinion: These were good nachos. This was a good deviation from the normal chicken or ground beef Crock Pot recipes.