© 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
2 tbsp vegetable oil
2 Large onions, chopped
2 Cloves garlic, minced
2 tbsp chili powder
2 tsp cumin
1 tsp dried oregano leaves
1 tsp salt
1/2 tsp hot pepper flakes
1/2 tsp freshly ground black pepper
1/2 Number 10 can crushed tomatoes
1 qt corn kernels, drained
2 Large green bell peppers, seeded & chopped
1/2 c chopped parsley
1 lb tortilla chips
3 lbs PULLED WHITE TURKEY
3 c shredded Monterey Jack cheese
Heat oil in large sautoir. Sauté onion and garlic in oil until soft; stir in chili powder, cumin, oregano, salt, hot pepper flakes and pepper. Cook for 1-2 minutes.
Add tomatoes and bring to a boil. Reduce heat and simmer for 25-35 minutes.
In a large bowl, combine drained corn, bell peppers and parsley.
In a lightly greased half-size steam table pan, layer 1/3 of the tortilla chips, followed by ½ of the turkey, ½ corn mixture and ½ tomato sauce. Sprinkle with 1-cup cheese.
Repeat layers of tortilla chips, turkey, corn mixture, tomato sauce and remaining cheese.
Bake in preheated 350 degree F oven for 25 minutes. Sprinkle with remaining 1/3 of crushed tortilla chips.
Bake an extra 10 to 12 minutes or until heated throughout. Cut 4 X 4.
430 Total Calories
140 Calories from Fat
16 g Total Fat
25 % Daily Total Fat
4 g Saturated Fat
23 % Daily Saturated Fat
95 g Cholesterol
32 % Daily Cholesterol
540 mg Sodium
23 % Daily Sodium
37 g Total Carbohydrates
12 % Daily Total Carbohydrates
6 g Dietary Fiber
24 % Daily Dietary Fiber
6 g Sugars
36 g Protein
25 % Daily Protein
50 % Daily Vitamin C
25 % Daily Calcium
20 % Daily Iron