4 oz baked tortilla chips
8 oz ground turkey breast
3/4 cup fat-free spicy black bean dip
Salt and freshly ground black pepper
1 cup reduced-fat Mexican style 4-cheese blend
1 cup store-bought fresh salsa
2/3 cup non-fat Greek yogurt
2/3 cup chopped fresh cilantro
Preheat the oven to 425 ° F. Line a baking sheet with foil, and spread the tortilla chips out on the prepared sheet. Heat a large non-stick saute pan over high heat. When the pan is hot, add the turkey and cook it until it is just cooked through, stirring occasionally, about 5 minutes. Stir the bean dip into the turkey, and season it with salt and pepper to taste.
Spoon the turkey mixture over the chips, and sprinkle the cheese on top. Bake for 6 minutes, or until the cheese has melted. Remove the baking sheet from the oven, and top the chips with the salsa. Drop small spoonfuls of the yogurt on top of the nachos (or serve the yogurt on the side if preferred) and scatter the cilantro on top. Serve immediately.
Celebrity chef Rocco DiSpirito is a popular television personality and the author of numerous hit cookbooks including his current New York Times bestseller Now Eat This! available wherever books are sold.
NOW EAT THIS! a Ballantine Trade Paperback Original by Rocco DiSpirito (c) 2010 Spirit Media, LLC