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Simple Turkey Tacos

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We call these simple turkey tacos simple because well, you guessed it, they are super easy to make.  They also pretty much make their debut just about every Tuesday in our house.  The family really seems to take this “taco Tuesday” thing to heart so why should I take that away from them?  I just can’t.  And, not gonna lie, it makes my weekly menu planning a piece of cake!  The other great news is that these simple turkey tacos are made with very few ingredients.  Always a win in our book!!

If you are a frequent visitor here at GTK, you already know that we love our veggies and we are really good at sneaking them in to lots of our recipes.  Dicing up zucchini and adding it to the turkey taco meat is a perfect example.  If you don’t already do this, give it a try…the kiddos won’t even know it’s in there (unless of course, you have one of those munchkins who sees something green and pushes the plate away).  You will have to get creative if that’s the case but we suggest giving it a try.  Sometimes you will be surprised.

Anyway, just sauté the onion and zucchini for about 5 minutes until they soften.  Add in the garlic and stir for about another minute.

Add in the ground turkey and use a spatula to break it down.  Saute until cooked through.  Add the spices, salt and chicken broth and simmer for about 15 minutes until the liquid is absorbed.  While the meat is cooking down, you can make the yogurt sauce.  In a small bowl, add the Greek yogurt, lime and salt and stir to combine.

To serve, spoon meat mixture onto tortillas and top with the yogurt lime sauce.  You can pile on your favorite toppings as well if you so desire.  Some family favorites for us are, avocados (duh), salsa or hot sauce, fresh tomatoes, shredded cheese or cotija cheese!  Yum!!  Add these guys to your list this week and you won’t be disappointed!


Simple Turkey Tacos
 
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Serves: 4-6
Ingredients
  • 1 Tbsp good quality olive oil
  • ½ yellow onion, minced
  • 1 zuchinni, chopped
  • 1 lb lean ground turkey
  • 1 Tbsp chili powder
  • 2 tsp paprika
  • 2 tsp cumin
  • ¾ C chicken broth
  • ½ tsp kosher salt
  • 1 jalapeno, seeded and sliced thin
  • ¼ C cilantro, chopped
  • ½ C 0% plain greek yogurt
  • juice of 1 lime
  • kosher salt to taste
  • corn or flour tortillas
  • 1 lime, cut into segments for serving
Instructions
  1. Heat olive oil in a large sautee pan over medium-high heat. Add onions and zuchinni and sautee for 5 minutes. Add garlic and sautee for another minute. Add ground turkey, use a spatula to break apart the turkey while cooking. Sautee until cooked through.
  2. Add spices, salt and chicken broth, stir and bring to a simmer. Allow to cook down for about 15 minutes.
  3. In a small bowl add greek yogurt, juice of 1 lime and kosher salt to taste. Mix with a spoon until incorporated.
  4. Assemble taco meat on tortillas, top with jalapenos, clinatro and lime/greek yogurt sauce.
** Top tacos with preferred toppings such as diced tomatoes, cheddar cheese, olives, avocado, salsa, etc.

Carne Asada with Fresh Pico de Gallo

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Carne asada, all day!  Trust us, you will be saying that as well after you try this recipe.  So I grew up in San Diego and we always had the best Mexican food restaurants and taco shops on literally every corner.  One of the staples in my life was a carne asada burrito…(that actually sounds a little sad now that I’m admitting it but I don’t even care, it’s true and I have no shame). Anyway, we have taken one of our favorites and given it the GTK name!  This carne asada recipe is not only easy peasy, it’s freaking delicious!!  You don’t even need very many ingredients to pull this one together.  Check it out…flank steak, fresh cilantro, a lime, an orange, a jalapeño, garlic, white vinegar and some olive oil…That’s all you need to turn the steak into carne asada!

The fresh ingredients are key in this recipe.  You really can taste the difference when you take the time to buy and use the “real” stuff.  You also can’t go wrong with citrus and steak.  It just works people…trust us.

Lay the steak on a cutting board and poke a bunch of holes in it with a fork.  This part is fun!  Place it into a large freezer ziplock bag.  Then, just chop up your cilantro, garlic and jalapeño and toss them into the bag with the steak.  Add in the juice of the lime and orange, along with the oil and vinegar and smoosh it all around with your hands.  Place it in the fridge and let it hang out for at least 2 hours.

After the steak is in the fridge marinating, you can get going on this delicious homemade pico de gallo!  Yum!  This is one of our favs…once again, very few ingredients and lots of flavor.  This pico goes beautifully with this dish and well, quite frankly, this pico also happens to go beautifully with lots of other dishes too!!  We are slightly addicted and you will be too after you give it a try. Who would think that by simply combining roma tomatoes, cilantro, red onion, jalapeño, some fresh lime juice and salt could be so amazing?  Well, who cares?  Let’s just eat it and not overthink it.

Get that bbq fired up to high heat and cook the steak for 7-10 minutes on each side…depending on how you like it prepared. Remove it from the grill and let it rest for about 10 minutes.  When you are ready to serve it up, slice the steak on the grain and top it off with the pretty pico and you are Winning!!  You can serve it with tortillas too…and maybe some guac if you are feeling crazy.  Make our awesome Southwest Corn Salad with Honey Lime Vinagrette to go with this great steak. The family, friends,dinner guests…whoever you just made this for, are gonna be super happy.

 

Carne Asada with Fresh Pico de Gallo
 
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Serves: 4-6
Ingredients
  • 2 lbs flank steak, trimmed
  • 5 cloves garlic, smashed
  • juice of 2 large navel oranges
  • juice of 1 lime
  • 3 Tbsp white vinegar
  • 1 jalapeno, seeded and chopped
  • 1 large handfull chopped cilantro - approx 1 C packed
  • ⅓ C olive oil
  • S & P
For the Pico de Gallo:
  • 4 Roma tomatoes, seeded and chopped
  • ½ jalapeno, seeded and chopped - use more if you like it spicy
  • ⅓ C chopped red onion
  • ⅓ C chopped cilantro
  • ½ lime, juiced
  • pinch of kosher salt
Instructions
For the Pico De Gallo:
  1. Mix all ingredients together and serve or make up to one day in advanced and store in the refrigerator.
For the Carne Asada:
  1. Lay steak out flat on a cutting board and poke steak all over both sides with a fork. Season both sides of flank steak with S&P. Place steak in a large ziploc freezer bag.
  2. In a small bowl add orange and lime juice, garlic, vinegar, jalapeno, cilantro and olive oil and stir until combined. Pour marinade in the ziploc bag with the flank steak. Remove air from bag and seal. Move marinade around to cover steak. Refrigerate for at least 2 hours, flipping ziploc bag halfway if possible.
  3. Heat bbq to high heat. Grilled each side for approx 7-10 minutes per aide depending on how rare you prefer your steak.
  4. Allow meat to rest for 10 minutes. Slice steak against the grain. Serve with fresh pico de gallo and wrap in a tortilla if desired.

Pineapple Salsa

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Got 5 minutes? Well lucky you because that means you have just enough time to make this pineapple salsa.  We are both major fruit salsa girls, we love mango salsa, citrus salsa and of course this pineapple salsa with avocado.  We were even talking about making a spicy watermelon salsa…how good does that sound?  Okay since I said it I think it really needs to happen.

This pineapple salsa is filled with all of these awesome ingredients you see here.  I know I say this with every changing season but I get so excited for summer cooking because it’s light and fresh.  Living in Arizona the last thing you want to do during the summer is turn on the oven and add to the sweltering inferno.  Yeah yeah, I know…it’s a dry heat but even a dry heat is hot as you know what so I’m going with the no oven thing as long as I can.  Anywho…this pineapple salsa makes a great appetizer or stay tuned for our next post to see what we serve it up with – hint, it rhymes with macos.


Pineapple Salsa
 
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Serves: 2 C
Ingredients
  • 1½ C fresh pineapple, chopped
  • 1 medium avocado, chopped into ½ inch chunks
  • ¼ C red onion, sliced thin and chopped
  • ½ jalapeno, seeded and sliced thin
  • ¼ C cilantro, roughly chopped
  • juice of 2 limes
  • pinch of kosher salt to taste
Instructions
  1. Add all ingredients to a bowl and fold together to mix.

Honey Lime Cilantro Salmon

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Fresh, flavorful, light, party in your mouth…these are all of the things that you will be thinking when you eat this honey lime cilantro salmon.  At least I was thinking all of those things so I’m assuming the chances are high that you will be thinking along those lines too!

This meal takes all of 20 minutes, including cooking time, to end up on a plate in front of you.  Cooking really doesn’t get much easier than this.  We paired this honey lime cilantro salmon with the chipotle sweet potato mash we posted on Thursday and oh boy…let me just tell you it was a match made in heaven.

Do yourself a favor, go to the store right now and buy a nice piece of center cut wild salmon, cilantro, limes and honey…assuming you already have olive oil, garlic and salt and pepper.  Take the 20 minutes to put this salmon together and serve it alongside our chipotle sweet potato mash.  No need to send us a thank you note, we will just get the formalities over with right now and tell you that you’re welcome.


Honey Lime Cilantro Salmon
 
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Serves: 2
Ingredients
  • 1 lb wild salmon
  • 2 Tbsp good quality olive oil
  • 2 limes, juiced
  • zest of 1 lime
  • 1 clove garlic, pressed
  • 2 Tbsp honey
  • ½ C chopped cilantro
  • S&P
Instructions
  1. Heat bbq on high heat. Place salmon on a large piece of foil and season with S&P.
  2. In a small bowl add olive oil, lime juice and zest, garlic, honey and cilantro and whisk. Brush over the top of the salmon and wrap salmon in foil.
  3. Grill foil wrapped salmon for approx 15 minutes until cooked through. Remove from foil, skin will slide right off of the bottom of salmon. Serve with your favorite veggies or side - we served ours with chipotle sweet potato mash.

Cilantro Jalapeño Hummus

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This cilantro jalapeño hummus might be our most favorite of all time!  We make a lot of hummus but this time we really wanted to wake it up a bit.  It’s amazing what a handful of fresh cilantro and a jalapeño can do to a recipe and this one is no exception.  Hummus is so easy to make and it’s good for you too so that’s a total win in our book.  This particular recipe is kids tested and approved which is awesome for us.  We use a whole jalapeño per one can of garbanzo beans and the heat factor is just right for us…but that is something that you can easily add more of or use less if you prefer.  This is the perfect accompaniment to our favorite Greek Night meal but is also a great dip to have on hand for a few days.  We love to eat it with fresh veggies or pita chips!  You are going to want to make this asap.  Take it to your next gathering with friends and everyone will thank you!!


Cilantro Jalapeño Hummus
 
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Serves: 1 cup
Ingredients
  • 1 15oz can garbanzo beans + 3 Tbsp reserved liquid from can
  • ¼ C tahini
  • ¼ C fresh squeezed lemon juice
  • 2 clove garlic, chopped
  • 1 C packed cilantro, chopped
  • 1 jalapeno, seeded and chopped
  • 3 Tbsp good quality olive oil
  • kosher salt to taste - about 1 tsp
Instructions
  1. In a food processor add garbanzo beans, reserved liquid, tahini, lemon juice, garlic, cilantro and jalapeno and pulse until smooth. With the mixer running slowly drizzle in the olive oil. Season with kosher salt to taste. Transfer to a serving bowl and serve with your favorite veggies or pita.

Grilled Chicken with Chimichurri Sauce

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If you are not familiar with chimichurri sauce, I beg you to keep reading so I can explain exactly what you are missing in your life!  If you do know what it is, you have got to try our GTK recipe because it’s just that good!!  Chimichurri is a fresh, vibrant green and unbelievably flavorful sauce that originated in Argentina.  There are a few different ways to prepare it but the basis for a chimichurri is parsley, garlic, shallot, other herbs, vinegar and oil.  That’s what makes this sauce so fun…you can get creative with your indgredients.  We like to add a jalapeño for a little heat and some fresh lemon juice to brighten it up even more.

Stephanie Heymann Photography

Typically, chimichurri is made by coarsely chopping all of the ingredients and then adding the liquids.  We like to do this in our food processor but we just do a quick pulse so as not to totally break down the herbs.  And, really, the food processor makes life so easy.  We might have a slight obsession with our food processor.

Stephanie Heymann Photography

The beauty of chimichurri is that it goes so well with many different types of meat.  We decided on chicken this time but it’s absolutely delicious on steak, sausages and fish as well.

Stych Photography

Would it be weird to say that I could literally drink this sauce?  It’s seriously that good!  And the fact that it only takes minutes to make is even better!

Stych Photography

It is also typically served as a condiment to the meat that you are preparing.  You can make it ahead of time before serving.  If preparing the day before, just know that the color can darken slightly.  It won’t be the bright vibrant green but the flavor will still be fantastic!  We like to prepare it about 2 hours before serving and pop it in the fridge to give the flavors time to come together.  Just remove from fridge about 20 minutes prior to serving so it’s more like room temp. Yum!  I want to eat this NOW!

Grilled Chicken with Chimichurri Sauce
 
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Serves: 4
Ingredients
  • 4 organic boneless skinless chicken breasts
For the Chimichurri Sauce:
  • 1 Tbs fresh oregano leaves, chopped
  • 1 C flat leaf parsley, chopped
  • ½ C cilantro, chopped
  • 3 Tbs fresh basil, chopped
  • ½ fresh jalapeño, seeded and minced
  • 1 clove garlic, chopped
  • ¼ C red wine vinegar (or apple cider vinegar)
  • ½ C olive oil
  • 1 Tbs minced shallots
  • ¼ tsp salt
  • Juice of 1 small lemon
Instructions
For the Chicken:
  1. Preheat grill or grill pan to medium - high heat. Season chicken breasts with salt and freshly ground pepper. Grill chicken approx 5 minutes per side until cooked through. Remove from heat and allow to rest about 5 minutes.
  2. Slice chicken breasts at an angle for serving.
For the Chimichurri Sauce:
  1. Combine all ingredients in a bowl, or pulse all ingredients in a food processor. Be careful not to over mix.
  2. Drizzle chicken with chumichurri sauce prior to serving.

Avocado Deviled Eggs

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Anyone else look forward to Easter partly because it means that you get to eat endless amounts of deviled eggs? You can’t see me but I’m raising my hand! The not so good thing about deviled eggs is that they are filled tons of mayo which is not so bueno if you are trying to lighten up your meals for bikini season!

Stephanie Heymann Photography

Well, this was an easy recipe for us to lighten up since by now you have probably realized we love all things avocado, and greek yogurt is always our go to substitute for mayo or sour cream.  We decided to spice these guys up a bit with diced jalapeño, we also added chopped cilantro and the juice and zest of a lime for an unexpected spin on your traditional deviled egg.

Stephanie Heymann Photography

The grand finale is one of our favorite seasonings from TJ’s.   We tried making these with ground chile and lime juice squeezed over the top but it didn’t compare to this chile lime seasoning as a topper.  If you don’t already own a jar of this you need to add it to your spice rack, you will find yourself reaching for it constantly to add that little hint of heat and citrus all at the same time.

Stephanie Heymann Photography

These avocado deviled eggs will be the hit of your Easter spread and trust us, nobody will miss the mayo or the missing calories and fat that goes along with it!

Stephanie Heymann Photography

So you don’t have to wait until Easter to make these, why not make them today?!

Stych Photography

 

Avocado Deviled Eggs
 
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Serves: 12
Ingredients
  • 6 hardboiled eggs
  • 1 medium avocado, cubed
  • ½ C. 0% Greek yogurt
  • ¼ C cilantro, chopped
  • ½ jalapeno, seeded and diced
  • juice and zest of 1 lime
  • kosher salt & cracked pepper to taste
  • Trader Joe's brand chile lime seasoning
Instructions
  1. Remove shell from hardboiled egg. Slice egg in half lengthwise. Remove the cooked yolk and add to a medium bowl, set egg whites aside.
  2. Add avocado to the bowl and mash with a fork. Mix in greek yogurt, cilantro, jalapeño and lime juice and zest. Season with S & P to taste.
  3. Use a spoon to fill egg whites with avocado mixture. Sprinkle chile lime seasoning over the top.
**Note - For easy peel eggs try steaming instead of boiling, works like a charm!

Simple Shrimp Tostadas

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Talk about an easy peasy dinner that literally takes minutes to make and is so deliciously yum and guess what???  It’s also super healthy!!  Yay!!  We are obsessed with all things tacos or tostadas, I mean, how can you not be?  But how can a tostada be healthy you ask?  Well, allow us to introduce you to the BAKED (not fried) tostada with black beans, beautifully sauted shrimp, fresh avocado, tomatoes, cilantro and jalapeños!  That’s IT guys.  Oh yea, you can also top them with a little greek yogurt (or sour cream if you want) but we like to use greek yogurt because it’s healthy and practically tastes the same.  Squeeze a little fresh lime on these cute little guys and you are good to go!  You may already know how we feel about fresh citrus.  If you don’t know, we love it!!  It’s the perfect way to wake up a meal…you will be amazed at what a little pinch of fresh citrus will do to a recipe.  Amazing!  Try it!  Hopefully you will add these to your list of recipes to make in the very near future.  Easy and delicious!


Simple Shrimp Tostadas
 
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Serves: 4-6
Ingredients
  • 8 corn tortillas
  • 2 Tbsp olive oil + 1 tsp
  • 1½ lb wild large shrimp, shelled and deveined
  • 1½ C chopped kale or romaine lettuce
  • 1 can black beans, rinsed and drained - can also use refried beans if you prefer
  • 2 roma tomatoes, seeded and chopped
  • 1 jalapeno pepper, sliced thin
  • 1 large avocado, chopped - use two if you love avocado like we do!
  • ½ C cilantro, chopped
  • 2 limes, cut into wedges
  • ⅓ C 0% greek yogurt or sour cream
  • kosher salt
Instructions
  1. Preheat oven to 400 degrees. Lightly brush the 2 Tbsp of olive oil on both sides of corn tortillas and place on sheet pan. Cook 4-5 minutes, flip and cook the other side 4-5 minutes.
  2. Preheat large skillet over medium high heat. Add 1 tsp of olive oil in skillet. Season both sides of shrimp with kosher salt. Sear shrimp for approximately 2 minutes per side. Remove from heat.
  3. Assemble tostadas - we like to smash the beans slightly before so they don't fall off of the tostada. Spread beans on the base of the tostada. Add chopped lettuce, tomatoes, avocado, jalapeno, shrimp and cilantro. Top with a dollap of freek yogurt or sour cream and squeeze a lime or two over the top.
*Other optional ingredient toppings - black olives, corn, bell peppers, salsa, cotija cheese. Get creative and use ingredients you love!

Sweet Potato & Black Bean Street Tacos with Pickled Red Onions and Lime Crema

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This post was sponsored by S&W Beans as part of an Influencer Activation for Influence Central and all opinions expressed in our post are our own.

Without a doubt, these little street tacos are our new taco obsession! Let’s face it, we’ve never met a taco we didn’t like but some are definitely better than others. Filled with sweet potatoes, black beans, sautéed shallots, cotija cheese, cilantro, pickled red onions and topped with lime crema, they make for the perfect bite every time. Every ingredient that goes into these tacos is healthy, protein packed and full of FLAVOR!

We used S&W Brand of organic black beans in the tacos. We love that S&W offers an entire line of organic beans in all different varieties, aside from the organic and classic varieties they also offer low sodium as well. The S&W beans don’t disappoint, the texture is perfect, unlike a lot of other brands of canned beans that we have used that tend to be mushy. Of course the most important part is the taste, which is on point as well! Canned beans are a staple in both of our pantries because really…who has hours on end to soak and cook beans? Not us and probably not you either! It doesn’t get much easier than popping a can open, draining, rinsing and then adding to your favorite recipe…like these street tacos! One other bonus is that beans are an incredible source of fiber and protein. We use beans in a ton of our recipes from soups, to salads, and sometimes even desserts like black bean brownies…yum! In our opinion S&W offers the highest quality of beans, they have been in the biz for over 120 years so they know what they are doing and it shows in the quality of their products. Pick up a few cans for yourself with this special coupon offer ($1 off 2 cans of beans through April).  Who doesn’t love an opportunity to save some dough??
http://swbeans.com/coupons-2/?utm_source=ICReferral&utm_campaign=Spring17&utm_medium=Influencer

So these delicious and unique tacos are a cinch to throw together, the only cooking involved is steaming the sweet potatoes (super easy) and a 3 minute sauté of the shallots….oh and a quick warming of the corn tortillas.  Once the sweet potatoes and shallots are cooked through, add S&W organic black beans (drained and rinsed) cotija cheese, cilantro and lime juice.  Mix everything together and pile a heaping tablespoon onto each corn tortilla. But wait…you can’t forget the toppers!!

The pickled red onions and lime crema take these tacos to the next level.  You can purchase pickled onions at the store or you can save yourself a few bucks and quickly make them at home with just a few ingredients.  Thinly slice a red onion, add to a bowl and pour warm water and red wine vinegar over the top. Stir in a little sugar and season with kosher salt to taste, let stand for at least 30 minutes before serving.  Easy peasy! These pickled onions keep really well in the fridge for a few days so we suggest making extra because they are delicious in a salad or on a sandwich too!!  You won’t regret having extra left over!

Also the lime crema is not allowed to be skipped either.  Greek yogurt, fresh lime juice and salt…that’s it people!  These street tacos will not disappoint, and they are made with ingredients that you can feel good about so eat up!

Check out all of the S&W products on their website at:

http://swbeans.com/

Sweet Potato & Black Bean Street Tacos with Pickled Red Onions and Lime Crema
 
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Serves: Makes approx 16 street tacos or 8 regular corn tacos
Ingredients
For the Pickled Red Onions:
  • 1 medium red onion, thinly sliced
  • ½ C warm water
  • ¼ C red wine vinegar
  • ½ tsp sugar
  • kosher salt to taste
For the Lime Crema:
  • ½ C 0% plain greek yogurt
  • juice of 1 lime
  • kosher salt to taste
For the Street Tacos:
  • 2 sweet potatoes peeled and chopped into ½ inch cubes
  • 1 C S&W organic black beans, rinsed and drained
  • 1 large shallot thinly sliced (1/2 C)
  • 1 tsp extra virgin olive oil
  • juice of 2 limes + 2 limes to garnish (cut into wedges)
  • ½ C chopped cilantro
  • ¼ C cotija cheese, crumbled
  • 16 mini corn tortillas (street taco size) or 8 corn tortillas
  • kosher salt to taste
Instructions
For the Pickled Red Onions:
  1. Place sliced onions in a medium bowl. Pour vinegar and warm water over the onions. Stir in sugar and season with kosher salt to taste. Let stand for at least 30 minutes before using - can be made at least 2 days ahead.
For the Lime Crema:
  1. In a small bowl add greek yogurt and lime juice and mix. Season with kosher salt to taste.
For the Street Tacos:
  1. Place sweet potatoes in stovetop steamer until tender and cooked through - about 5 minutes.
  2. While sweet potatoes are steaming, warm oil in a skillet over medium heat, add sliced shallots and sautee 3 minutes until soft.
  3. In a large bowl add black beans, sweet potatoes, shallots, lime juice, cotija cheese and cilantro and mix together. Place a large spoonful of sweet potato filling on each tortilla and garnish with pickled red onions, lime crema and lime wedges.

 

Fully Loaded Chicken Chorizo & Blue Corn Nachos

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Did someone say NACHOS??? In my opinion nachos are the best part of the Super Bowl, well nachos and the commercials, duh!! This year we are kicking it up a notch and serving up these chicken chorizo nachos loaded with orange bell peppers, cherry tomatoes, black beans, jalapeños and pepper jack cheese.  Can I just say that it really doesn’t matter who wins the football game when you have these nachos in front of you.

Aside from taking 10 minutes to brown up the chicken chorizo, these nachos are a cinch to throw together.  Just layer the toppings on top of the blue corn tortilla chips and pop them in the oven.  Hold off on adding the fresh cilantro and sour cream drizzle until after they come out of the oven.  We also waited to add the jalapeños but you can throw them in the mix before you bake them if you want.

Now really…how can you argue that the excitement of the Super Bowl game wins out over these melty cheesy spicy nachos? Get excited for Sunday because now you can sit back and eat these nachos while watching some hilarious commercials, awesome half-time entertainment, and oh…a football game, almost forgot about that minor detail!!


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Fully Loaded Chicken Chorizo & Blue Corn Nachos
 
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Serves: 4-6
Ingredients
  • 1 lb chicken chorizo
  • 8 oz blue corn tortilla chips
  • ½ C red or orange bell pepper, chopped
  • ½ C cherry tomatoes, halved
  • ½ C black beans, rinsed and drained
  • 1½ C pepperjack cheese, shredded
  • ¼ C sliced jalapenos
  • ½ C fresh cilantro, chopped
  • sour cream or creme fraiche - drizzled
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat a large skillet over medium - high heat. Add chicken chorizo, breaking up with a spatula as it cooks. Cook the chorizo for approximately 10 minutes until chorizo is browned. Set chorizo on a paper towel lined plate to soak up excess oil.
  3. Using a sheet pan with raised sides or a cast iron platter arrange blue corn tortilla chips evenly. Sprinke with bell peppers, tomatoes, black beans and chorizo evenly over chips. Top with grated pepperjack cheese.
  4. Transfer to oven and cook for 20 minutes until cheese begins to bubble and turns golden brown. Garnish with fresh jalapeno slices, cilantro and drizzled sour cream or creme fraiche.