Turkey Chili Pie

Menu Part: 
Cuisine Type: 


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


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.

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