What kind of cheese isn’t yours?
My friend Jamie told me this joke in high school and I can still hear her saying it and it makes me laugh. If you don’t get it… well, try saying it with a finger and head snap and a little sass and see if you that helps you get the pronunciation right.
Onto the reason for this post – Kale nachos.
Kale chips are all the rage these days, so why not Kale nachos?? Because when you order nachos, do you really order them for the possibly stale and then eventually soggy pile of corn chips underneath the glorious meat, cheese and toppings?? Nope. #allaboutthosetoppings
So here we go for some healthy nachos:
1 bunch kale
1 package lean ground turkey
1 onion, diced
Taco seasoning (I make the Fixate one here and keep it on hand pretty much at all times!)
2 tomatoes, chopped
1 bag shredded cheddar
1 can black beans, drained rinsed & heated on stovetop
green onions, diced
plain non fat greek yogurt (a healthier substitute for sour cream!)
Any other healthy toppings you would like! (Did I miss any crucial ones??)
Tear Kale off of tough stalks into chip sized pieces, load onto large baking tray (tin foil optional underneath for easier clean up!). Your pan will be overflowing, but that’s ok – it will shrink when cooked. Optional – drizzle 1 Tablespoon olive oil over kale and then mix thoroughly with your hands.
Bake kale at 350 degrees for approximately 10 minutes. While kale is cooking, brown turkey in pan with 1-2 teaspoons for taco seasoning, adding onion in the last few minutes to cook as well.
Remove kale from oven, spread out as needed and top with cooked turkey mixture, black beans and cheese. This makes approximately 3-4 servings, so I measure out the cheese in my blue portion fix container for the amount of servings so I don’t overdo it.
Pop back in the oven until cheese is melted, approximately 5 more minutes- watch to make kale chips aren’t blackening (mine got a little crispy, as you can see below, ha!) Add tomatoes, green onions, avocado, cilantro and a dollop of greek yogurt. Enjoy!