© 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
1/4 c pickled jalapenos, fine dice
1/4 c green onions, fine dice
1/2 c white onion, fine dice
1/4 Bunch fresh cilantro, fine dice
1 Large lime, juiced
To Taste salt and freshly ground black pepper
1/4 c vegetable oil
1 Medium white onion, chopped
2 tbsp minced fresh garlic
2 lbs SMOKED TURKEY BREAST, 1/2-inch dice
3 tbsp chili powder
1 tbsp ground cumin
2 tsp dried oregano
To Taste salt and freshly ground black pepper
1 c diced tomato
1 c tomato sauce
3 c TURKEY STOCK or chicken stock
16 oz Fritos
1 c Monterey Jack cheese, shredded
1/2 c crumbled goat cheese
1/2 c sour cream
1. FRESH JALAPENO PICO
Combine jalapenos, finely diced onions, cilantro, lime juice and season with salt and pepper.
If preparing ahead of time, place in an airtight container and refrigerate until ready to use.
2. SMOKED TURKEY CHILI
Heat oil in a large soup pot over medium heat.
Add chopped onion and garlic and saute until soft.
Add smoked turkey and cook until it starts to brown. Add all the spices and continue cooking, stirring to combine, for another minute.
Add diced tomato, tomato sauce and stock and bring to a slow simmer.
Cook chili for 30 to 45 minutes, stirring occasionally to prevent sticking.
Hold for service.
3. ASSEMBLY and SERVICE
Assemble each Frito pie by piling 2 ounces Fritos into a shallow bowl.
Top each with 8 ounces hot chili, 2 tablespoons Monterey Jack cheese, 1 tablespoon goat cheese, 1 tablespoon sour cream and 2 tablespoons reserved fresh jalapeno pico.