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Jalapeno Popper Nachos

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Servings: 6
  • Course: Appetizers & Snacks

Jalapeno poppers meet nachos in this fun, low-carb twist on two classic appetizers in one from Reynolds Wrap Ambassador, Skinnytaste.

Reynolds Kitchens® Tips

Reynolds Wrap® Tip

Line your sheet pan with Reynolds Wrap® Non-Stick Aluminum Foil to make a one-pan meal with minimal clean up!


For Poppers:

  • Olive oil spray
  • 1/2 pound 99% lean ground turkey
  • 1 clove garlic, minced
  • 2 tablespoons chopped onion, minced
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon tomato paste
  • 2 tablespoons water
  • 8 jalapeno peppers, halved and seeded and membranes removed (use gloves)
  • 3 ounces 1/3 less fat cream cheese
  • 1 large scallions, green part only, sliced
  • 1/2 ounce shredded sharp cheddar cheese
  • Reynolds Wrap® Non-Stick Aluminum Foil

For Toppings:

  • 1/2 cup shredded sharp cheddar cheese
  • chopped scallions and cilantro, for garnish
  • 2 tablespoons sour cream plus 2 teaspoons water, for drizzling
  • 1/2 cup Pico de Gallo
  • 2 tablespoons sliced black olives


Step 1

Preheat oven to 400°F and line a large baking sheet with nonstick aluminum foil.

Step 2

Heat a medium nonstick skillet over medium heat and spray with oil. Add onion, cilantro and garlic and sauté about 2 minutes, until soft.

Step 3

Add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through breaking it up with a spoon. Add the tomato paste and water, mix well and simmer on medium for about 2 to 3 minutes, remove from heat.

Step 4

Meanwhile, combine cream cheese, cheddar and scallions in a medium bowl. Using a small spoon or a spatula, spoon about 1 teaspoon of the cream cheese filling into the peppers.

Step 5

Arrange in a single layer, cut-side up close together. Bake until soft, about 12 to 15 minutes. Top with meat and cheese and bake until melted, about 3 minutes more.

Step 6

Remove from oven and top with Pico de Gallo, olives and drizzle with sour cream. Garnish with cilantro and scallions and serve immediately.

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