Mexican Guacamole Melt

Culinary Setting
Boneless Breast


20 Each (5 lbs total) TURKEY STEAKS, thawed

5 c Cheddar cheese, shredded

5 c Monterey Jack cheese, shredded

20 8 to 9 inch flour tortillas, warm

2-1/2 c guacamole, prepared

2-1/2 c salsa, prepared medium/hot

1-1/4 c sour cream


Charbroil turkey steaks 3 to 3-1/2 minutes per side; 3 to 4 inches from flame, to an internal temperature of 165 degrees F. Keep warm.

Blend cheeses together.

For each sandwich: warm tortilla on grill and place on oven-proof plate. Place 1/4 cup of the cheese blend on half of the tortilla. Place warm turkey steaks atop cheese and place 1/4 cup cheese blend on top of steaks.

Heat sandwich under the broiler to melt cheese. Top steaks with guacamole, salsa, and sour cream.

Fold remaining half of tortilla over all (taco style) and secure with toothpicks. Cut in half and serve with additional salsa and sour cream.

Nutrition Facts

Total Calories 520

Calories from Fat 240

Total Fat 26 g

% Daily Total Fat 40

Saturated Fat 14 g

% Daily Saturated Fat 70

Cholesterol 145 g

% Daily Cholesterol 48

Sodium 710 mg

% Daily Sodium 30

Total Carbohydrates 23 g

% Daily Total Carbohydrates 8

Dietary Fiber 2 g

% Daily Dietary Fiber 8

Sugars 3 g

Protein 46 g

% Daily Protein 15

% Daily Vitamin C 8

% Daily Calcium 45

% Daily Iron 10