The classic nacho platter gets a bright and vibrant facelift with the addition of juicy turkey, crisp lettuce, creamy goat cheese and fresh radish.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serves: 6 (1 platter)
7.5 oz tortilla chips
4 oz Cuddy Turkey Breast Roast, shredded
2 cups (8 oz) shredded Tex-Mex cheese blend
3 oz Gay Lea Hewitt Goat Cheese, crumbled
1 cup (0.5 oz) shredded lettuce
3/4 cup (7 oz) Calavo Avocado Pulp, Chunky
3/4 cup (6 oz) Pace Thick & Chunky Salsa, Mild
1/3 cup (1.6 oz) shaved radish
1/4 cup (0.7 oz) thinly sliced green onion
1/2 cup (4 oz) sour cream
1. To Order (1 platter): Layer half of the tortillas on round baking sheet lined with parchment. Top with half of the turkey, Tex-Mex cheese blend and goat cheese. Repeat layers. Bake in 400°F oven for 6 to 8 minutes or until cheese is melted and platter is heated through.
2. Using parchment paper as a guide, carefully transfer nachos to serving platter. Scatter lettuce over nachos. Dollop avocado pulp and salsa over top. Garnish with radish and green onion. Serve with sour cream for dipping.
Per 1/6 of recipe
Saturated Fat 13g
Trans Fat 0.4g
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