© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 c olive oil
1/2 c white balsamic vinegar
6 Cloves garlic, peeled
1 Each green pepper, seeded and diced
2 tbsp fresh oregano leaves, chopped
1 Pinch cumin
1 tsp vanilla
1 tbsp sugar
3 Each habanero peppers, seeded and rough chop
1 Each Tabasco hot pepper, seeded and rough chop
2 Each fresh cilantro sprigs, rough chop
Salt To Taste
Pepper To Taste
4 9-inch diameter flour tortillas
1-1/2 c Wisconsin jalapeno-jack cheese, shredded
1 lb SPICED TURKEY BREAST, diced
8 oz Wisconsin queso blanco cheese, crumbled
32 Slices red or black radish slices
32 cilantro leaves
Salsa
Place all ingredients in a food processor and blend to an emerald-green paste.
Refrigerate in a covered container for 6-8 hours.
Tortillas
Preheat oven to 400 degrees F.
Using a 2-1/2-inch round cookie cutter, cut out 32 individual flour tortillas.
Place on aluminum foil-lined sheet and top each round evenly with shredded jalapeno-jack cheese.
Bake 10 minutes until tortilla rounds are browned around the edges and crisp.
Plating and Service
Top each crisp with 1 ounce of diced turkey, salsa and crumbled queso blanco cheese.
Garnish each crisp with radish slices and fresh cilantro.
Serve two crisps per serving.
250 Total Calories
170 Calories from Fat
19 g Total Fat
29 % Daily Total Fat
4 g Saturated Fat
23 % Daily Saturated Fat
25 g Cholesterol
8 % Daily Cholesterol
600 mg Sodium
25 % Daily Sodium
8 g Total Carbohydrates
3 % Daily Total Carbohydrates
1 g Dietary Fiber
4 % Daily Dietary Fiber
2 g Sugars
10 g Protein
6 % Daily Protein
8 % Daily Vitamin C
10 % Daily Calcium
2 % Daily Iron