Ingredients

• 1 teaspoon chili powder
• 1 1/2 teaspoons garlic powder
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 pound ground turkey
• 2 tablespoons unsalted butter
• 1 1/2 medium jalapenos, seeded and diced
• 2 tablespoons all-purpose flour
• 2 cups unsweetened coconut milk
• 2 cups shredded Oaxaca or asadero cheese
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup plain Greek yogurt
• 1 Roma tomato, diced
• Sixteen 6-inch whole wheat pitas
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon salt
• Pinch cayenne
• 3 cloves garlic, minced
• 1 pound jumbo (21/25) shrimp, cleaned and butterflied
• 1 1/2 teaspoons lime juice
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup chopped white onion
• 1 tablespoon lime juice
• 1 1/2 teaspoons chopped jalapenos
• 1/4 teaspoon kosher salt
• 2 heirloom tomatoes about the size of Roma tomatoes, diced (1 1/2 cups)
• 1 clove garlic, minced
• 8 tablespoons shredded sharp Cheddar
• 2 avocados, diced
• 48 slices pickled jalapeno rings
• 8 teaspoons sliced chives
• Hot sauce, optional

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Instructions

1. For the turkey: In a small bowl, mix together the chili powder, garlic powder, 1/4 teaspoon of the salt, the cumin and paprika. Sprinkle the spice mixture over the turkey and stir to combine. Melt the butter in a medium saucepan set over medium-high heat. Add the turkey and cook to brown. Add the jalapenos, and cook, stirring frequently, until fragrant, about 1 minute.
2. Add the flour and whisk until lightly browned, about 1 minute. Gradually whisk in the coconut milk and scrape the brown bits from the bottom of the pan. Cook, whisking constantly, until slightly thickened, 4 to 5 minutes.
3. Stir in the Oaxaca and Monterey Jack, a handful at a time, until smooth, 1 to 2 minutes. Add the remaining 1 teaspoon salt and the pepper, and then stir in the Greek yogurt and tomatoes.
4. For the chips: Preheat the oven to 325 degrees F. Brush 1 side of the pitas with the olive oil. Stack the pitas and cut into 8 triangles. Lay out the pita triangles in a single layer on two baking sheets and sprinkle evenly with the salt. Bake for 8 to 10 minutes.
5. For the shrimp: In a large mixing bowl, mix the oil, paprika, salt, cayenne and garlic. Toss the shrimp in the spice mixture, and marinate for 10 minutes.
6. Preheat a grill or grill pan. Cook the shrimp until pink, 2 to 3 minutes. Drizzle the lime juice over the top to finish.
7. For the pico de gallo: In a mixing bowl, toss the cilantro, onions, lime juice, jalapenos, salt, tomatoes and garlic to combine.
8. For the nachos: Place 8 pita chips on a serving dish. Pour 1/4 cup of the turkey con queso over the chips, and then sprinkle 1/2 tablespoon of the Cheddar on top. Layer another 8 chips and pour another 1/4 cup of the turkey con queso over the chips, and another 1/2 tablespoon of the Cheddar. Top with one-quarter of an avocado, 6 rings pickled jalapenos and 2 tablespoons pico de gallo. Place 3 shrimp on top of the nachos, then sprinkle 1 teaspoon of the chives, and finish with some hot sauce if using. Repeat for the remaining pita chips and filling to serve.