Step 1

Preheat the oven to 375 degrees.

Step 2

Heat olive oil in large cast-iron skillet over medium heat. Add zucchini, bell pepper, onion, poblano pepper and garlic. Season with salt and pepper and cook, stirring occasionally, until veggies are tender, about 5 minutes. Add ground turkey, paprika, chili powder, oregano, cumin and cayenne pepper. Cook turkey, crumbling as it cooks until no longer pink.

Step 3

Reduce heat to medium and stir in the tomato paste until incorporated with meat mixture. Add 1/2 cup of the broth and continue cooking while stirring until broth has reduced, about 2 minutes.

Step 4

Remove skillet from heat and add remaining 1/4 cup broth, stirring to combine. Evenly spread meat mixture across the skillet and sprinkle the top with cheese. Transfer pan to oven and bake until cheese is hot and bubbly, about 8 minutes.

Step 5

To serve, top with diced avocado, cilantro, radishes and sliced jalapeno. Dig in with chips.