• 200g plain tortilla chips
  • 1 tub tomato salsa
  • 250g leftover roast turkey breast, shredded
  • 2 tbsp green jalapeño chilies, drained, rinsed and chopped
  • 2 spring onions, chopped
  • 50g mature cheddar cheese, grated
  • 1 tbsp sour cream
  • 1 tbsp guacamole
  • 2 tsp chopped coriander leaves


  1. 1

    Preheat your grill to a high setting. Place half the tortilla chips at the bottom of a baking dish. Top with half the salsa, half the turkey, half the jalapeños and half the spring onions. Add the remaining nachos, then the remaining salsa, turkey and jalapenos. 

  2. 2

    Sprinkle over the cheese and pop under the grill for 2-3 minutes, until the cheese is melted and lightly golden. Top with the remaining spring onions, sour cream, guacamole and coriander to serve. 

Nutritional Details

Each serving provides
  • Energy 1779kj 425kcal 21%
  • Fat 18.8g 27%
  • Saturates 4.6g 23%
  • Sugars 4.7g 5%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 1013kj/242kcal

Each serving provides

34.1g carbohydrate 3.8g fibre 28.0g protein

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