1 (16-oz) package Extra Lean Ground Turkey Breast
3 tbsp olive oil, divided
¼ c finely chopped onion
2 cloves garlic, minced
2 tsp ground chili powder
1 tsp ground cumin
½ tsp kosher salt
1 (14.5-oz) can diced tomatoes and green chilies, drained
3 tbsp flour
2 c milk
1½ c sharp Cheddar cheese, shredded
chips, if desired
In skillet cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
Add 1 tablespoon oil, onion and garlic cook over medium heat 5 minutes or until softened.
Add chili powder, cumin, salt and drained tomatoes and green chilies; stir.
Remove from skillet and set aside. Wipe skillet clean.
Heat remaining 2 tablespoons oil.
Whisk in flour until smooth and cook 1 minute.
Gradually add milk, whisking constantly.
Bring mixture to a boil. Reduce heat and gradually stir in cheese, stirring until smooth.
Stir in reserved turkey mixture until thoroughly combined.
Serve with chips, if desired.