TURKEY CHILI NACHOS - created by Chef Art Smith
Yield Portion Size
1 lb |
Ground turkey meat
|
1 tbsp |
Olive oil
|
1 |
Onion, finely chopped
|
1 |
Bell pepper, finely chopped
|
2 medium ribs |
Celery, chopped
|
2 cloves |
Garlic, minced
|
3 tbsp |
Chili powder
|
1 tbsp |
Cumin
|
1 tsp |
Cayenne powder
|
1-1/2 cups |
Chicken broth
|
6 cups |
Frozen crinkle cut french fried potatoes
|
Wesson® Canola Fry Oil
|
|
1 tsp |
Salt
|
Ground black pepper, to taste
|
|
1 cup |
Cheddar cheese, shredded
|
1 cup |
Queso fresco, crumbled
|
1/2 cup |
Green onions, finely chopped
|
1/2 cup |
Cilantro, finely chopped
|
1 cup |
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 162 mg | 16% |
Carbohydrate | 39 g | 13% |
Cholesterol | 48 mg | 16% |
Total Fat | 21 g | 32% |
Iron | 2 mg | 11% |
Potassium | 236 mg | 0% |
Calories | 412 kcal | 21% |
Sodium | 680 mg | 28% |
Protein | 17 g | 35% |
Polyunsaturated Fat | 1 g | 7% |
Saturated Fat | 7 g | 34% |
Sugars | 3 g | 0% |
Dietary Fiber | 4 g | 16% |
Vitamin C | 13 mg | 21% |
Vitamin A | 1144 iu | 23% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In a Dutch oven: brown ground turkey with 1 tablespoon olive oil.
-
Step 2
Add onions, bell peppers, celery and garlic and cook till vegetables are soft. Add chili powder, cumin, cayenne and cook spices with ground turkey and vegetables.
-
Step 3
Add Angela Mia® Fire Roasted Diced Tomatoes and chicken broth to ground turkey mixture. Simmer for 30 minutes.
-
Step 4
Fry or bake Lamb Weston Yukon Gold Crinkled Cuts until crispy. Layer fries on serving dish, spoon chili over and top with toppings.
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch nowOur Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 CatalogCulinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more