Cheesy Turkey Nachos with Avocado Lime Crema

By Team Turkey
Culinary Setting
Meal Type
Appetizer, Main Course, Entrée
20 MIN

About this Dish

Sometimes you just need a cheesy plate of nachos and a cold cerveza. When the craving strikes, it’s only right that you serve up a big tray of these Cheesy Turkey Nachos! Topped with an avocado lime crema, each bite will deliver BIG flavor. Once you try the Cheesy Mexican Ground Turkey at the base of these nachos, you’ll never reach for another recipe again. This gargantuan tray of goodness is nacho average appetizer.

Don’t stop there! Plan a whole spread for a festive gathering with Crunchy Turkey Tacos or Verde Ground Turkey Enchiladas. Whatever dish you choose, get ready for a fiesta of exciting flavor!

Cooking Style
Bake, Stovetop
Ground Turkey
Dish Type


1 lb ground turkey

2 tbsp olive oil

1 tsp ground pepper

1/2 tsp salt

1 tsp cumin

1/4 tsp crushed red pepper flakes

1 small onion, minced

3 garlic cloves, minced

1 c grated pepper jack cheese

2 ripe avocados, roughly chopped

1/4 c cilantro

1/2 c full fat Greek yogurt

Juice of two limes

Salt and pepper to taste

1 bag of corn tortilla chips

1 c frozen corn, defrosted

1 1/2 c pico de gallo, store bought

2 1/2 c cheddar cheese, shredded

1/2 c green onions, sliced

1/2 c cilantro, roughly chopped

1/4 c pickled jalapenos



In a large sauté pan, heat 2 tbsp of olive oil over medium high heat until it’s shimmering. Add the minced onion and garlic and let cook for a minute until softened. Next, add the ground turkey, making sure to break it up with a wooden spoon.

Cook the turkey until golden brown, about 3 minutes.

Lower the heat to medium low, and add in the grated pepper jack cheese. Stir frequently until the cheese is combined.

Remove from heat and keep warm until ready to use. This will keep refrigerated for up to 4 days; reheat slowly over low heat in a pan on the stovetop, stirring frequently.


Add the avocado, cilantro, Greek yogurt, lime juice, salt and pepper to a food processor or blender and process until smooth. If it is too thick, add one tablespoon of water at a time until it’s reached the desired consistency.


Preheat oven to 400°F.

In a small bowl, combine the corn and pico de gallo and set aside.

Coat a sheet pan with cooking spray and evenly distribute the tortilla chips on your prepared pan.

Top with Cheesy Mexican Ground Turkey and shredded cheddar. Bake for 6 minutes or until the cheese has melted thoroughly and the turkey is warm.

Remove from the oven and immediately top with corn salsa, crema, green onions, cilantro and pickled jalapenos.