Northwest Nachos

Makes 12 Servings

INGREDIENTS

  • 2 Tbsp oil, vegetable
  • 2 cups sweet onion, minced
  • 1-1/2 lb. ground turkey meat
  • 2 Tbsp smoked paprika
  • 1/4 tsp. ground red pepper
  • 4 cups Pear Chipotle Barbecue Sauce
  • 3 qt. whole grain pita chips or nacho chips
  • 1-1/2 cups greek 0% yogurt, plain
  • 1 qt. Pacific Northwest Canned Pears, in juice, drained, diced, drained
  • 1-1/2 cups tomatoes, fresh, diced
  • 1-1/2 cups cheddar Cheese, grated
  • 1-1/2 cups scallions, minced
  • METHOD

    In a skillet, heat oil over medium-high heat; add onions and sauté 6-7 minutes, stirring often, until golden-brown and slightly caramelized. Stir in turkey, paprika and pepper and cook over medium heat until meat is cooked through, stirring often. Mix in 2 cups Pear Chipotle Barbecue Sauce and return to a simmer. Cook 3-4 minutes over low, stirring often, until hot. Keep warm. In a large soup plate or wide bowl, mound 1 cup nacho chips. Top with 1/2 cup barbecue turkey, 2 Tbsp. yogurt, 1/3 cup canned Pears, 2 Tbsp. tomatoes, 2 Tbsp. cheese, 2 Tbsp. scallions and drizzle with 2-3 Tbsp. Pear Chipotle Barbecue Sauce.
    PEAR CHIPOTLE BARBECUE SAUCE (Makes 1 qt.)
    1 Tbsp. olive oil
    2 cups minced sweet onions
    1-1/2 Tbsp. chipotle in adobo, minced
    1 Tbsp. smoked paprika
    2 tsp. garlic powder
    1 qt. Pacific Northwest Canned Pears, in juice, drained, chopped
    3 cups pear juice
    1/2 cup cider vinegar
    2 Tbsp. dijon mustard
    2 Tbsp. tomato paste
    salt and cracked black pepper to taste
    In a large sauce, pan heat oil over medium-high heat; add onions and sauté 5-6 minutes. Mix in the chipotle, paprika and garlic powder and cook 1 minute. Add all remaining ingredients and bring to a boil. Reduce heat and simmer sauce 35-45 minutes or until thickened and flavors have melded, adding water if necessary to adjust thickness. Adjust seasonings. Remove from heat. Cool to room temperature. Puree in a blender, food processor or with an immersion blender until smooth and thick. Place in a covered container and refrigerate at least 24 hours before using.

    NUTRITION (Per Serving)
    Calories: 520
    Calories from Fat: 190
    Fat: 21g
    Saturated Fat: 4.5g
    Cholesterol: 55mg
    Sodium: 710mg
    Carbohydrate: 60g
    Dietary Fiber: 8g
    Sugar: 21g
    Protein: 25g
    Vitamin A: 25% DV
    Vitamin C: 20% DV
    Calcium: 25% DV
    Iron: 15% DV