Curried Nachos with Mango Salsa
I need you to stick with me for a second. I recognize that the term “nacho” generally refers to the more classic version of tortilla chips drenched in ooey gooey cheese (fake or real…we’ll never know) and sometimes accompanied by spicy ground beef and jalapenos.
But give this unique nacho recipe a try and I am nearly 99.9% sure you’ll be converted from fairground nacho food to gourmet nachos without looking back.
These dreamy and flavorful nachos are simple to prepare and the result is a suberb combination of hearty tortilla chips topped with a curried ground meat mixture and further glorified by a fresh mango salsa, simple cucumber yogurt dip and pockets of feta cheese.
Really. This works and works well.
I literally could not stop eating these light and refreshing nachos (my husband and boys couldn’t get enough either) and I readily second my friend Sarah’s opinion (she’s the BFF for life who sent me the recipe!) that the flavor combination is so good, it’s nearly impossible to stop snitching tastes…long after dinner is over no less.
Beautiful, delicious and fantastically unique – these nachos should become part of your world today. If you are against them for any reason, skip making them for yourself and just drop some by my house. I’ll take one for the team.
Tri Color Pasta Salad or Confetti Rice and Bean Salad
Cheesy Cauliflower Bake or steamed vegetable
Mango Slices or other fresh, cut up fruit
One Year Ago: Chicken Pillows with Creamy Parmesan Sauce
Two Years Ago: Slow Cooker Sweet and Spicy BBQ Pot Roast
Three Years Ago: Hoisin Chicken Rice Bowl
Recipe Source: adapted from my friend Sarah H., originally from MyFitnessPal.com (I think)
1 English cucumber, halved lengthwise, seeded and grated
1 cup nonfat plain Greek yogurt
5 tablespoons fresh lime juice, divided (3-4 limes)
1 tablespoon chopped fresh mint
Salt and fresh ground black pepper, to taste
2 mangoes, peeled, pitted and diced
1 red bell pepper, diced
1 white onion, diced, divided
1/4 lightly packed cup coarsely chopped fresh cilantro
Olive oil cooking spray
8 ounces lean ground turkey or lamb
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 tablespoons curry powder
1-3 teaspoons Sriracha or hot sauce, optional
1 (7-ounce) bag baked tortilla chips
6 ounces part-skim mozzarella cheese, shredded
3 ounces low-fat feta cheese, crumbled
- For the cucumber yogurt dip, using a clean kitchen towel or a double layer of cheesecloth, squeeze out and discard the excess liquid from the cucumber. In a medium bowl, combine the cucumber, yogurt, 2 tablespoons lime juice and mint. Season with salt and black pepper, then cover and refrigerate until needed (this step can be done up to 24 hours in advance).
- For the mango salsa, in a large bowl, combine mango, bell pepper, 1/4 cup of chopped onion, chopped cilantro and 2 tablespoons lime juice. Season with additional salt and black pepper and set aside or refrigerate up to 24 hours.
- Preheat the oven to 375 degrees F. Heat a large, nonstick skillet on medium heat and add the ground turkey, 1 teaspoon salt, 1/2 teaspoon black pepper, and remaining chopped onion. Saute, stirring to break up the meat into bite-sized pieces, until the ground turkey is cooked through, about 10-12 minutes. Drain excess grease, if needed. Add the curry powder and cook, stirring constantly, for 2 minutes, until fragrant. Remove from the heat and stir in Sriracha or hot sauce, if desired, remaining 1 tablespoon lime juice and additional salt and black pepper.
- Line a large, rimmed baking sheet with parchment paper or foil. Arrange chips in a single layer on baking sheet and top with mozzarella, followed by the curried meat mixture and feta cheese. Bake until the cheese is melted and chips are hot and crisp, about 12-14 minutes. Drain off any excess liquid from the mango salsa and sprinkle over the top of the nachos. Serve immediately with the cucumber yogurt dip on the side for dipping.
Don't be dismayed or put off by the long list of ingredients. The individual components come together quickly! Plus, the cucumber yogurt dip, as well as the mango salsa, can be prepared and refrigerated up to 24 hours in advance.
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