spring naan nachos with smoky chipotle dressing

I like staring at meat.

WHOA, get your head out of of the gutter. Geez. It’s Monday, folks. We don’t need to start this day talking about pork swords….or do we? I don’t judge.

What I meant to say wuzzzzzz, I like staring at all the different varieties of meat at the grocery store meat department. Really, there’s nothing not to like. Beautifully sliced rib eyes, hearty pork butt, tasty chicken thighs, and spicy chorizo. My carnivore, Kansas-born spirit beams from head to toe.

But it wasn’t until I asked the “meat dude” behind the counter for one of the bacon and cheese stuffed chicken breasts that I had to really advocate for my carnivore spirit. I asked for the stuffed chicken breast and he immediately reached for the smallest, iddy-biddy, child portioned sized. Psssshhhh…this guy is joking, I told myself.

So I looked at him, “Um, sir-dudeth, can I get a bigger portion? I mean a girls gotta’ eat.” He looked at me for a second, confused or embarrassed, possibly a mixture of both and said, “I just assumed….” I stopped him right there. “No worries, I just like more meat.” And that’s how that’s what she said jokes started. I kid. Maybe.

Even though I am a carnivore at heart, I do realize there needs to be some balance in my nutritional life. Which is why these spring naan nachos with smoky chipotle dressing will make swimsuit season not sound like a death sentence. I topped these buttery naan triangles with seasonal veggies, turkey sausage, mozzarella and drizzled the top with my new obsession: smoky chipotle dressing. It’s a carnivore-skinny-girl diet’s dream.

Now, about those pork swords…..

Spring Naan Nachos with Smoky Chipotle Dressing


for the nachos:
1 pound ground Italian turkey sausage, cooked
8 asparagus stalks
2 tablespoons olive oil
2 pieces whole wheat Naan, cut into triangles
1/2 cup peas
1 1/2 cups mozzarella, shredded
red onion, sliced, garnish
salt and pepper to taste

for the dressing:
1/4 cup ketchup
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons of sherry vinegar
1 garlic clove, minced
2 teaspoons chipotle adobo sauce
salt and pepper to taste


for the nachos:
Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Place asparagus sprigs on baking sheet and drizzle with 1 tablespoon olive oil, and s&p. Bake for about 15 minutes or until golden. Remove from oven and set aside. Once slightly cooled, slice into thirds.

Spray another baking sheet with non-stick cooking spray. Place Naan triangles on baking sheet sheet and drizzle tops with remaining tablespoon of olive oil, and s&p. Bake for about 10 minutes or until crisp. Remove from oven. Top Naan with turkey sausage, peas, asparagus, and mozzarella. Put the baking sheet back in the oven for about 10 minute or until the cheese has melted. Garnish with red onion and smoky chipotle dressing.

for the dressing:
Mix all ingredients in a large bowl. Set in the fridge for at least 30 minutes to let the flavors combine.

smoky dressing recipe from Food and Wine Magazine

All images and text ©