PORCIONES: 4
INGREDIENTS
Fresh corn tortillas (Jalisco)
10 oz. ground turkey
1½ cups red kidney beans cooked
¾ cup shredded Monterey Jack cheese
¾ cup shredded cheddar cheese
1 tbsp. vegetable oil
1 chopped garlic clove
1 chopped onion
1 tbsp. chili powder
½ tsp. cumin
1 cup peeled diced tomatoes
¾ cup tomato sauce or puree
1 tsp. salt
DECORATION
1 tbsp. vegetable oil
½ onion diced
½ red pepper diced
½ yellow pepper diced
½ green pepper diced
Salt to taste
1 avocado diced
2 tbsp. sliced scallions
1 tbsp. chopped cilantro
METHOD
Weight and cut all ingredients necessary for the recipe.
Heat the oil in a frying pan and sauté the onions and garlic together. Add ground turkey and brown it.
Add chili powder, cumin and cook for a minute. Add kidney beans, tomatoes diced, tomato sauce. Keep cooking at low heat for 7 minutes.
DECORATION
In a separate frying pan heat the oil and sauté onions and peppers together. Add salt to taste.
Cut the tortillas in triangles and deep fry until golden brown. Arrange the tortillas in 4 baking plates. Spread the turkey chili with beans over the tortillas. Spread the cheeses on top and bake in the oven until cheeses are melting.
To serve, top it with the mix peppers, cilantro, scallions and avocado.
You can place small dishes with sour cream, guacamole and pico de gallo.
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