Ground Turkey Nachos with Pickled Red Onion & Chipotle Crema

I wanted to mix it up for a recent taco Tuesday so I decided to make nachos instead of tacos. The key to making good nachos is to make your own tortilla chips…one of the easiest and best things you can do. Nachos are just so much fun to eat, and we can alway stand for a little fun on a Tuesday, amirite?

But first thing’s first. Start by making some quick pickled red onion. Thinly slice 1/2 a red onion and combine in a saucepan with ½ cup white vinegar, ½ cup water, 3/4 teaspoon kosher salt, a few tbsp honey, peppercorns, and a bay leaf. Simmer for a while, while stirring, til they’re pink and taste right. I stopped timing it, but it may have been 20+ min. On low heat it can go for a little while. When those are done, set them aside and start on your tortilla chips. Cut up tortillas into triangles, brush with vegetable oil, and bake in a 450 oven for 20 minutes, flipping once. While the tortillas magically morph into chips, get to work on the rest of your toppings. Me? I used ground turkey (browned in taco seasoning), crumbled queso fresco, a bit of shredded cheese (it melts a little better and nachos are nothing without dat cheese pull), and those quick pickled onions. Top the tortilla chips with all that goodness and pop back in the oven (at a decreased temp) for everything to melt together. When it comes out, sprinkle on your “fresh” toppings: diced avocado, chopped tomato, cilantro, and a chipotle crema (made by mixing sour cream, chipotles in adobo, salt, and lime).

The pickled onion added a nice tang to the dish. The crema is simultaneously spicy and cool. My beau was weirded out by me eating nachos as the Taco Tuesday main course (instead of as a side dish to the tacos), but I think it’s good to switch things up every once in a while!