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!

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

Inspire by my Loaded Mini Bell Pepper Nachos, I spiced things up using jalapeno peppers filled with cream cheese and cheddar instead, before loading on all the toppings!

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{
“@context”: “http://schema.org/”,
“@type”: “Recipe”,
“name”: “Jalapeno Popper "Nachos"”,
“author”: {
“@type”: “Person”,
“name”: “Skinnytaste”
},
“image”: “https://www.skinnytaste.com/wp-content/uploads/2019/01/Jalapeno-Popper-Nachos-13-260×260.jpg”,
“dateModified”:”2019-01-28″,
“description”:”Jalapeno Poppers meet nachos in this fun, low-carb twist of two classic appetizers, perfect for sharing!”,
“prepTime”:”PT15M”,
“cookTime”:”PT30M”,
“totalTime”:”PT45M”,
“recipeYield”:”8 servings”,
“recipeIngredient”: [
“Reynolds Wrap Non-Stick Foil”,
“olive oil spray”,
“1/2 pound 99% lean ground turkey”,
“1 clove garlic, minced”,
“2 tablespoons chopped onion, minced”,
“1 tbsp chopped fresh cilantro”,
“1/2 teaspoon garlic powder”,
“1/2 teaspoon cumin powder”,
“1/2 teaspoon kosher salt”,
“1/2 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”,
“1/2 ounce shredded sharp cheddar cheese”,
“1/2 cup shredded sharp cheddar cheese”,
“chopped scallions and cilantro, for garnish”,
“2 tablespoons sour cream plus 2 teaspoons water, for drizzling”,
“1/2 cup pico de gallo”,
“2 tablespoons sliced black olives” ],
“nutrition”: {
“@type”: “NutritionInformation”,
“servingSize”: “2 stuffed poppers”,”fatContent”: “6.5”,”saturatedFatContent”: “3.5”,”cholesterolContent”: “25.5”,”sodiumContent”: “262”,”carbohydrateContent”: “3”,”fiberContent”: “1”,”sugarContent”: “2”,”proteinContent”: “10”,”calories”: “111” },
“recipeInstructions”: [
“Preheat oven to 400F and line a large baking sheet with nonstick aluminum foil.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.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.Arrange in a single layer, cut-side up close together. Bake until soft, about 12 to 15 minutes.Top with meat and cheese and bake until melted, about 3 minutes more.Remove from oven and top with pico de gallo, olives and drizzle with sour cream. Garnish with cilantro and scallions and serve immediately.” ]
}

Original source: https://www.skinnytaste.com/jalapeno-popper-nachos/