Curried Turkey and Mushroom Nachos
Curried Turkey and Mushroom Nachos is a flavorful twist on a classic snack, combining tender turkey, earthy mushrooms, and a rich, spiced curry sauce. This vibrant dish is layered over crispy nachos, then topped with melted cheese, fresh cilantro, and a squeeze of lime for a zesty finish. The fusion of savory curry and cheesy nachos creates a unique, mouthwatering bite perfect for sharing or enjoying as a hearty snack.
Ingredients
Coriander chutney
- 30 g fresh coriander
- 1 tsp fresh green chilli diced
- 2 tbsp fresh lime juice
- 2 tbsp maple syrup
Date chutney
- 125 g pitted dates
- ½ tsp fresh green chilli diced
- 1 clove garlic
- 1 tbsp fresh ginger
- 2 Tbsp maple syrup
- 125 ml brown vinegar
Turkey & mushroom topping
- 500 g baby button mushrooms sliced
- 500 g turkey or chicken minced
- 1 tbsp hot curry powder
- 1 400g tin diced tomatoes
- 1 red onion finely diced
- 150 g cheddar cheese grated
- 150 g mozzarella grated
- 250 g multiseed nacho chips
- 2 tbsp cumin seeds
- 4 tbsp olive oil
- Lime wedges for serving
- Salt and pepper to taste
- Olive oil for cooking
Instructions
For the coriander chutney
- Place all ingredients into a small food processor or blender.
- Blend until smooth and add a splash of cold water if necessary to help blend.
- Set aside until serving.
For the date chutney
- Combine all ingredients in a small food processor.
- Pulse until well mixed.
- Place in a small saucepan and bring to a boil.
- Remove from the heat and set aside to cool.
For the turkey and mushroom topping
- Heat a drizzle of olive oil in a large frying pan on medium high heat.
- Add the mushrooms and cook until golden brown.
- Remove and set aside.
- Add the turkey mince and cook until beginning to brown.
- Season with the curry powder and a good pinch of salt.
- Return the mushrooms to the pan and add the tinned tomatoes.
- Mix everything well together and cook down until thick.
- Taste to adjust seasoning.
- Cool slightly and transfer to a large mixing bowl.
To assemble
- Preheat oven on 220˚C with the fan on.
- Line a large baking tray with baking paper.
- Add nacho chips and diced onion to the bowl of topping mixture.
- Add two thirds of the cheese and toss everything very gently together.
- Transfer onto prepared baking tray.
- Finish with the remaining cheese.
- Transfer to the oven and bake for 7 - 10 minutes until the cheese has melted and the nachos are toasted around the edges.
- While the nachos cook - heat the olive oil in a small saucepan.
- Add the cumin seeds and swirl around for 15-20 seconds until you hear some popping.
- Remove from the heat and pour into a little vessel to stop the cooking.
- When the nachos are golden and the cheese has melted, remove from the oven and drizzle over the cumin seed oil.
- Serve the nachos straight away with plenty of the coriander and date chutney to drizzle and dollop over.