Easy Low FODMAP Sheet Pan Nachos – my take on the popular Tex-Mex appetizer filled with crunchy tortilla chips, tasty taco meat, melty cheese, and all the FODMAP-friendly toppings.
- 2 Tbsp. garlic-infused olive oil
- ½ cup finely chopped leek leaves (green tops only)
- 1 Tbsp. minced jalapeno (optional)
- 1 (16 oz.) package ground turkey (or beef)
- 1 Tbsp. low FODMAP taco seasoning (or to taste)
- 1 (11 oz.) bag corn tortilla chips
- ⅔ cup shredded cheddar cheese (or dairy-free cheese)
Optional Toppings (choose all or just your faves)
- Preheat oven to 400°F.
- Heat olive oil in a large skillet over medium-high heat. Add leek leaves and optional jalapeno. Saute until leek leaves are bright green, fragrant, and soft. Add ground turkey and brown, breaking apart into crumbles, until cooked. Once cooked, add taco seasoning, stir mixture, and adjust seasoning to taste. (If you’re using homemade low FODMAP taco seasoning, you may want to add a little salt here.) Remove skillet from heat and set aside.
- Place tortilla chips onto a rimmed baking sheet and spread into an even layer. Top with cooked turkey mixture and sprinkle evenly with cheese. Bake for 5 minutes.
- Remove pan from oven. Top with your favorite optional toppings and serve warm.
Leek Leaves: A low FODMAP serving is ⅔ cup or 54 grams.
Corn Tortilla Chips: A low FODMAP serving is 50 grams or about 1.7 ounces.
Cheddar Cheese: A low FODMAP serving is 40 grams or 1.4 ounces.
Dairy-Free Cheese: A low FODMAP serving of soy cheese is 40 grams or 1.4 ounces. Not soy-based, but I personally use Daiya Dairy Free Cheese-Style Shreds. By ingredient, they appear to be lower in FODMAPs, however, they have not been tested and may not be tolerated by all. Consider testing to tolerance if this is a go-to option for you.
- Category: Appetizer
- Method: Bake
- Cuisine: American
Keywords: baked nachos, low FODMAP nachos, ground turkey, turkey nachos