Espresso-Chipolte Turkey Ranch Nachos

 BBQ Espresso Chipotle Turkey Nachos TT

Serves 4-6



  • 1 large turkey breast (1-1.5lbs/454-680g)
  • 1/2 cup (125 mL) Espresso-Chipotle Spice Rub, recipe below
  • 1 bag tortilla chips
  • 1 cup (250 mL) salsa, whatever kind you like best
  • 2 – 3 cups (500-750 mL) mancheo, monteray jack or mozzarella cheese (or a mixture of the three)
  • 1 ripe avocado, diced
  • 1 handful fresh cilantro, roughly chopped
  • 1/4 cup (60 mL) ranch dressing

Espresso-Chipotle Spice Rub

  • 1/2 cup (125 mL) brown sugar
  • 1/4 cup (60 mL) black pepper
  • 1/4 cup (60 mL) finely ground espresso beans
  • 1/4 cup (60 mL) paprika
  • 2 Tbsp (30 mL) salt
  • 2 Tbsp (30 mL) chipotle powder
  • 2 tsp (10 mL) granulated garlic
  • 2 tsp (10 mL) cinnamon
  • 2 tsp (10 mL) cumin
  • 2 tsp (10 mL) allspice


Espresso-Chipotle Spice Rub

Mix all ingredients, pour into a jar and seal tightly. Keeps for 6 months.


In the morning, rub the turkey breast down with plenty of the spice rub. It should be well covered. Cover and place in the fridge until end of day. This can be done up to 24 hours before you’re ready to cook the turkey.

Preheat oven to 300oF (150oC). Place breast in a roasting pan and cover tightly with foil. Cook for 3-4 hours or until it’s moist and shreds easily when you pull it apart with two forks. Shred all the turkey up and let cook slightly.

Nachos - oven method:

Preheat oven to 400oF (205oC). Place one layer of nachos on a baking sheet. Dress that layer with a healthy amount of salsa, half the shredded turkey, half the cheese and a sprinkle of cilantro. Drizzle with ranch dressing. Repeat with another layer finishing it off with the avocado. Add more cheese if you like nachos extra cheesey and don’t forget the drizzle of ranch dressing. Bake in the oven for 10 minutes or until chips are lightly browned and cheese is bubbling.

Recipe and photo are courtesy of Kelly Brisson,