Curried Nachos with Mango Salsa

Name: Curried Nachos with Mango Salsa
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 English cucumber; 1 cup nonfat plain Greek yogurt; 5 tablespoons fresh lime juice; 1 tablespoon chopped fresh mint; Salt and fresh ground black pepper; 2 mangoes; 1 red bell pepper; 1 white onion; ¼ lightly packed cup coarsely chopped fresh cilantro; olive oil cooking spray; 8 ounces lean ground turkey or lamb; 1 teaspoon salt; ½ teaspoon black pepper; 1 ½ tablespoons curry powder; 1-3 teaspoons sriracha or hot sauce; 1 (7-ounce) (7-ounce) bag baked tortilla chips; 6 ounces part-skim mozzarella cheese; 3 ounces low-fat feta cheese

User Reviews

4.3

12 reviews

Good

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
6 servings
Course
Appetizer
Cuisine
American

Curried Nachos with Mango Salsa

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

1 English cucumber halved lengthwise, seeded and grated
1 cup nonfat plain Greek yogurt
5 tablespoons fresh lime juice divided (3-4 limes)
1 tablespoon chopped fresh mint
Salt and fresh ground black pepper to taste
2 mangoes peeled, pitted and diced
1 red bell pepper diced
1 white onion diced, divided
¼ lightly packed cup coarsely chopped fresh cilantro
olive oil cooking spray
8 ounces lean ground turkey or lamb
1 teaspoon salt
½ teaspoon black pepper
1 ½ tablespoons curry powder
1-3 teaspoons sriracha or hot sauce optional
1 (7-ounce) (7-ounce) bag baked tortilla chips
6 ounces part-skim mozzarella cheese shredded
3 ounces low-fat feta cheese crumbled

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Instructions

For the cucumber yogurt dip, using a clean kitchen towel or a double layer of cheesecloth, squeeze out and discard the excess liquid from the cucumber. In a medium bowl, combine the cucumber, yogurt, 2 tablespoons lime juice and mint. Season with salt and black pepper, then cover and refrigerate until needed (this step can be done up to 24 hours in advance).
For the mango salsa, in a large bowl, combine mango, bell pepper, 1/4 cup of chopped onion, chopped cilantro and 2 tablespoons lime juice. Season with additional salt and black pepper and set aside or refrigerate up to 24 hours.
Preheat the oven to 375 degrees F. Heat a large, nonstick skillet on medium heat and add the ground turkey, 1 teaspoon salt, 1/2 teaspoon black pepper, and remaining chopped onion. Saute, stirring to break up the meat into bite-sized pieces, until the ground turkey is cooked through, about 10-12 minutes. Drain excess grease, if needed. Add the curry powder and cook, stirring constantly, for 2 minutes, until fragrant. Remove from the heat and stir in Sriracha or hot sauce, if desired, remaining 1 tablespoon lime juice and additional salt and black pepper.
Line a large, rimmed baking sheet with parchment paper or foil. Arrange chips in a single layer on baking sheet and top with mozzarella, followed by the curried meat mixture and feta cheese. Bake until the cheese is melted and chips are hot and crisp, about 12-14 minutes. Drain off any excess liquid from the mango salsa and sprinkle over the top of the nachos. Serve immediately with the cucumber yogurt dip on the side for dipping.

Notes

Ingredients: don't be dismayed or put off by the long list of ingredients. The individual components come together quickly!
Make Ahead: plus, the cucumber yogurt dip, as well as the mango salsa, can be prepared and refrigerated up to 24 hours in advance.

Nutrition Information

Show Details

Serving 1 Serving Calories 384kcal (19%) Carbohydrates 46g (15%) Protein 26g (52%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 55mg (18%) Sodium 889mg (37%) Fiber 5g (20%) Sugar 13g (26%)