BBQ Nachos


From Leah’s Kitchen

This recipe is quick, easy, and the perfect alternative to the restaurant version. These BBQ nachos actually make a great dinner option for the whole family because this recipe is quite balanced in nutrition and who doesn’t love nachos! And, while it may seem “unhealthy” to have nachos for a snack or dinner, there is nothing unhealthy about this recipe because I use lean ground turkey or shredded chicken, reduced-fat mexican cheese, multi-grain/flaxseed tortilla chips, and a large portion of shredded lettuce. Even if you prefer a particular tortilla chip, this recipe is still healthier than the restaurant version as long as you do not completely drown the chips in cheese. I like Snyder’s of Hanover Yellow Round Corn Tortilla Chips because they are 40% less fat than regular tortilla chips. These chips definitely taste better if you want to go with just a lower calorie option. If you want to pack in more nutrition, you can use the Trader Joe’s Veggie and Flaxseed Tortilla Chips which still taste great with this recipe.



1 lb. organic lean ground turkey or shredded chicken

1 package of taco seasoning (MSG-FREE)

1 bottle of chipotle bbq sauce or any bbq sauce  (avoid the brands containing sodium benzoate)

1 bag of LITE Mexican Cheese Blend from Trader Joe’s or any reduced-fat mexican cheese

shredded lettuce (1 bag or 1 head of lettuce)

1 tomato chopped

1/2 red onion minced

1 avocado diced (optional)

Diced jalepenos (optional)

1/2 bag of tortilla chips

Light sour cream

Cilantro fresh or frozen cubes from Trader Joe’s


BBQ Nachos Directions:

Pre-heat the oven to 350 degrees. Brown the turkey and cook according to the taco seasoning packet. Add 1/2 -3/4 cup bbq sauce to seasoned ground turkey and simmer on low. Using a large casserole dish arrange one layer of tortilla chips with the bbq ground turkey and a sprinkle of cheese. Repeat this for 1-2 layers. Place the dish in the oven to allow the cheese to melt. In the meantime, prepare the lettuce (the pre-cut /washed lettuce shreds from the grocery store are my favorite time saver). Chop the tomato, prepare and dice the avocado, and mince the red onion. In a small bowl, combine 1/4-1/2 cup low fat sour cream with a frozen cilantro cube or chopped fresh cilantro. When the cheese is melted and some of the chips look slightly brown on the top layer after about 10 minutes, remove the nachos from the oven. Serve immediately!

To serve, spoon one serving onto a plate and top with a large helping of shredded lettuce (enough to fill a salad bowl). Sprinkle with some red onions, avocados, tomatoes, and jalepenos on top. Finish by topping with a teaspoon of the low fat cilantro-cream. Enjoy!