Place 1 oz (about 14 depending on the brand) chips on four oven-proof dishes or all 4ounces on one large baking sheet.
Heat a large nonstick sauté pan over high heat.
Add the ground turkey and season with cumin, garlic powder, salt and pepper and sauté until cooked through, breaking up meat into small pieces with a wooden spoon, about 5 minutes.
When cooked, add the bean dip and mix well.
Spoon the turkey mixture over the chips and sprinkle the cheese on top.
Bake until cheese melts, about 6 minutes.
Remove the nachos from the oven, top with pico de gallo, sour cream, cilantro and jalepeños.
Serve immediately.
Notes
Nutritional info will vary slightly based on brands of chips, etc.