and deep-fried to a crisp. Served with salsa and sour cream guacamole.
My Inside Out Nachos have everything on the insides, so it’s like always eating the top layer of the nachos platter. Much like a fried wonton, I filled a wrapper with taco meat, cheddar cheese, refried beans, and jalapeños. To make it easy, I use a packaged taco seasoning mix. All of you make-it-from-scratch cooks are probably saying, “Yikes!” But, sometimes we like easy. Serve them hot while the cheese is soft and gooey along with a side of my sour cream guacamole and salsa.
Makes about 22
Inside Out Nachos:
1 lb. ground turkey
1 pkg. taco seasoning mix
1 tsp. olive oil
22 small square wonton wrappers (found in produce with Asian foods)
½ can of refried black beans
1½ cups grated cheddar cheese
22 pieces of deli-sliced hot jalapeños from a jar
oil for frying
Sour Cream Guacamole:
1 ripe avocado
garlic salt to taste
2 – 3 T sour cream
Fry the ground turkey in the olive oil. Use the back of a fork to break up the meat into fine pieces. Drain the meat, return to heat and add the taco seasoning mix. Stir to combine. Mix in the refried beans. Set aside to cool.
Meanwhile, scoop out the avocado into a bowl and mash until smooth. Add the garlic salt to taste. Depending on the size of the avocado, add 2 to 3 tablespoons of sour cream. Stir and set aside.
Add the cheddar cheese to the cooled meat mixture. I cool it because if it’s too hot, the cheese will become sticky and it’s hard to handle when filling the wrappers.
Set out a small bowl of water before assembling. Place about a spoonful of the meat mixture in the middle of the wonton wrapper. Put a jalapeño slice on top of the meat. Using your finger, wet all the edges of the wrapper. Fold it over to make a rectangle. Press the edges to seal securely. When all the Inside Out Nachos are made, fry them in about half an inch of oil until golden brown, turning only once. Serve hot with the guacamole and salsa.
Recipe by Pearl