2 tsp plain yogurt
1 tsp chunky salsa
Ground cumin Pinch
1 (4-oz) Southwestern-seasoned TURKEY BURGER
2 (6-Inch) flour tortillas
2 tbsp shredded Pepper Jack cheese
2 tbsp shredded Cheddar cheese
1 Slice TURKEY BACON, cooked, patted dry and crumbled
2-3 tbsp shredded leaf lettuce
Pica de Gallo As needed
Combine ingredients together. Cover and refrigerate for 1 hour to develop flavors.
Grill or broil the turkey burger to an internal temperature of 165 degrees F. Flatten slightly to expand the diameter of the burger.
Meanwhile, lightly brown the tortillas in a skillet. Sprinkle one tortilla with cheeses and melt cheeses before removing tortilla from skillet.
Place the cooked burger on top of the cheese. Spread burger with 1 tablespoon salsa dressing. Sprinkle with crumbled bacon and lettuce. Cover with the second tortilla.
With a sharp knife, cut through into three wedges. Serve with Pica de Gallo.