93/7 ground turkey (113g)
Chorizo seasoning packet/mix (~1 tbsp)
Roma tomato (30g – diced)
Red onion (25g – diced)
Jalapeno (5g – finely dice)
Lime juice (wedge)
Salt (pinch)
*Makes 5 servings. We used 35g per serving.
Light sour cream (150g)
Pickled jalapeños (50g)
Cilantro (handful)
Ranch seasoning packet (1)
Lime juice (1 lime)
Carb Balance Mission Tortillas (2)
Refried beans (140g)
Pepper jack cheese (40g)
Cilantro (optional – garnish)
Pickled jalapeños (optional – garnish)
Add the ground turkey to mixing bowl, add in the chorizo seasoning, and mix until well incorporated. Once there, add to the skillet and let sear until cooked through. Remove and set to the side in a bowl once done.
For the pico, simply dice everything up, then place in a small mixing bowl. Feel free to adjust the lime juice and salt to your taste. (We cut the jalapeños really finely.)
To make the jalapeño ranch sauce, place everything into a blender, and blend until smooth. Place in refrigerator until chilled.
Before we assemble, we’ll cut our tortillas into little chips, place those onto a sheet tray and spray with oil, then place under an oven at 500 degrees (F). You can do this in an air fryer too, which is oftentimes more efficient.
Once your tortilla chips are ready, start by placing beans on top of the chips, then your chorizo, and then cheese. Place that under the broil until nice and melted.
Remove from the oven, then top with the sauce, some pico, pickled jalapeños and optionally, some chopped cilantro. Now, go and enjoy your nachos!! 🙂
