Turkey Chili Pie

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

Ingredients

For Jalapeño Pico:
1⁄4 cup diced pickled jalapeño
1⁄4 cup diced green onions
1⁄2 cup diced white onion
1⁄4 bunch diced fresh cilantro
1 large lime, juiced
Salt and black pepper

For Turkey Chili Pie:
1⁄4 cup vegetable oil
1 white onion, chopped
2 tbsp. fresh minced garlic
2 lb. smoked turkey breast, diced (1/2-inch)
3 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. dried oregano
Salt and black pepper
1 cup diced tomato
1 cup tomato sauce
3 cups turkey or chicken stock
16 oz. corn chips
1 cup shredded Jack cheese
1⁄2 cup crumbled goat cheese
1⁄2 cup sour cream

Steps

1. For Jalapeño Pico: Combine all ingredients; refrigerate.

2. For Smoked Turkey Chili: Heat oil in a large pot. Saute onion and garlic until soft. Add turkey; cook until it starts to brown. Add spices and cook 1 minute. Add tomato, tomato sauce and stock; simmer 30 to 45 minutes, stirring occasionally.

3. Per serving, pile 2 oz. corn chips in shallow bowl. Top with 8 oz. hot chili, 2 tbsp. Jack cheese, 1 tbsp. goat cheese, 1 tbsp. sour cream and 2 tbsp. Jalapeño Pico.

More From FoodService Director

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

FSD Resources