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Turkey Pumpkin Chipotle Nachos

Turkey Pumpkin Chipotle Nachos

Course Appetizer
Cuisine American, Mexican
Keyword Fall Inspired Nachos, Nachos Recipe, Pumpkin Nachos, Thanksgiving Nachos, Turkey Nachos
Prep Time 10 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 1 medium-sized bag blue corn tortilla chips
  • 2 tablespoons extra virgin olive oil
  • 1 red onion
  • 1 lb ground turkey
  • 1/3 cup tomato paste
  • 1-2 chipotle peppers depending on your spice preference in adobo sauce, chopped into small pieces
  • 2 tablespoons water.
  • Salt and freshly ground pepper to taste
  • 2 cups chopped roasted pumpkin pieces* (see instructions below) or 1 can pumpkin flesh.
  • 1 can black beans
  • 1/2 cup sour cream
  • 1/3 cup chopped fresh scallions
  • 1+1/2 cups Shredded jack and cheddar cheese mixture

Instructions

  1. Line a baking sheet with foil. Spread the blue corn chips out on the pan.
  2. Heat the olive oil in a large skillet.
  3. Peel and chop the onion and add it to the pan.
  4. When the onions have softened, add the ground turkey and cook, stirring to combine.
  5. Cook the turkey and onions, stirring until the turkey is no longer pink.
  6. Add the tomato paste and chipotle peppers to the pan. Stir to combine.
  7. Stir in the water
  8. Mix in the pumpkin pieces.
  9. Season with salt and freshly ground pepper to taste.
  10. Preheat the oven to 350 degrees F.
  11. Drain the black beans and spread them evenly over the corn chips.
  12. Add the turkey pumpkin mixture over the top.
  13. Sprinkle the shredded cheese over the top and bake for 10 -25 minutes, until the cheese has melted.
  14. Garnish with sour cream and scallions, and serve.

Recipe Notes

*Fresh Roasted Pumpkin:

You will need one pie pumpkin.

  • Heat the oven to 400 degrees F.
  • Line a baking sheet with aluminum foil.
  • Place the pumpkin WHOLE on the baking sheet. Bake for 40 minutes.
  • Use a sharp carving knife to cut off the stem and discard it unless you want to save it for a craft or decoration. If the knife does not cut easily through the pumpkin, return the whole pumpkin to the oven for another 10 minutes.
  • Slice the pumpkin into quarters and lay them flesh side up on the baking sheet. Return the pumpkin quarters to the oven and bake for another 15-20 minutes until the pumpkin is completely soft.
  • Let the quarters cool completely. Scoop out the seeds along with any tough, stringy parts. Save the seeds if you wish to roast them later.
  • When the pumpkin quarters have completely cooled, peel off the skin. Cut the flesh into small pieces.