JALAPENO POPPER NACHOS RECIPES

Steps:

• Preheat oven to 400F and line a large baking sheet with nonstick aluminum foil.
• Heat a medium nonstick skillet over medium heat and spray with oil. Add onion, cilantro and garlic and saute about 2 minutes, until soft. 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.
• 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.
• 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.
• Remove from oven and top with pico de gallo, olives and drizzle with sour cream. Garnish with cilantro and scallions and serve immediately.

Steps:

• Preheat oven to 375?. In a medium bowl beat together cream cheese, sour cream, mayonnaise, and garlic powder until smooth.
• Stir in 1 cup Cheddar, 1 cup Pepper Jack, and jalapeños. Scrape mixture into a 3-cup baking dish and set aside.
• In a skillet over medium heat, cook bacon, turning once or twice, until browned and crisp, 8-10 minutes. Transfer to a paper towel-lined plate to drain.
• dd panko to bacon fat in skillet and cook, stirring occasionally, until lightly browned, about 3 minutes. Transfer panko to a medium bowl.
• Crumble bacon and stir into panko along with remaining ¼ cup Cheddar and ¼ cup pepper Jack.
• prinkle panko mixture on top of dip. Bake until bubbly and browned, about 15 minutes. Serve on top of Mission Rounds Tortilla Chips and enjoy!