Quick Turkey Nachos Snack Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a skillet over medium heat; cook and stir shallots in the hot butter until softened, about 2 minutes. Stir jalapeno peppers into shallots and cook until fragrant, about 2 more minutes. Stir cranberry jelly into the shallots and peppers until melted.
• Mix shredded turkey with jalapeno-cranberry jelly mixture in a bowl until thoroughly combined. Arrange tortilla chips on the prepared baking sheet and fill each chip with 1 tablespoon turkey mix. Top each chip with 1/2 teaspoon of white Cheddar cheese.
• Bake in the preheated oven until the cheese topping is melted and the chips are golden, about 10 minutes.

Steps:

• In a small saucepan, combine soup and salsa. Bring to a boil. Reduce heat; stir in turkey. Heat through. Serve warm with tortilla chips.

Steps:

• Heat oil in a large skillet over medium heat. Add ground turkey and cook until beginning to brown, 4 to 5 minutes. Sprinkle with taco seasoning. Cook and stir until turkey is no longer pink, 1 to 2 minutes.
• Add 1 cup pico de gallo, broccoli slaw, and chopped bell peppers. Cook, stirring occasionally, until peppers begin to soften, about 2 minutes. Stir in diced tomatoes and tomato sauce; cook until simmering and heated through, about 5 minutes.
• Divide tortilla chips evenly and layer onto 4 microwave-safe plates. Spoon turkey mixture on top, sprinkle with Cheddar cheese, and spray with cooking spray.
• Microwave each plate on high until cheese has melted, about 1 minute. Serve with remaining pico de gallo.

Steps:

• In a skillet, brown the turkey; drain.
• Add the taco seasoning and water; simmer for 15 minutes.
• Place the tortilla chips on a greased baking sheet.
• Layer with turkey, sour cream, and salsa.
• Sprinkle with the cheeses.
• Broil for a few minutes (4-5) or until cheese is melted.

Steps:

• Preheat oven to 450°F.
• Toss turkey with lime juice and season with salt and pepper.
• Heat 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté bell peppers, stirring, until crisp-tender, about 3 minutes. Transfer to a bowl. Heat remaining 1/2 tablespoon oil in skillet over moderate heat and cook garlic, cumin, and oregano, stirring, 1 minute. Stir in beans and cook, stirring, until heated through, about 1 minute. Season with salt and pepper.
• Make 2 layers each of corn chips, sautéed peppers, beans, turkey, cheese, scallion, and cilantro in a 3-quart shallow baking dish. Bake nachos in middle of oven until cheese is melted, 6 to 10 minutes.
• Stir together sour cream and jalapeño to taste and serve on the side along with salsa.