3 oz. Pre-Fried Yellow Round Tortilla Chips (08641)
1 Tbsp. Vegetable Oil
1/4 cup Poblano Pepper , minced
2 Tbsp. Serrano Peppers , minced
2 Tbsp. Jalapeno Peppers , minced
2 Tbsp. Red Bell Peppers , minced
1/4 cup Onion , white , minced
2 each Garlic Cloves , minced
1/4 cup Bread Crumbs , plain
2 Tbsp. Milk
1 lb. Turkey , ground
1 tsp. Red Pepper Flakes
Salt and Pepper to taste
Spicy Avocado Crema , see related recipe
1.) In a medium skillet, over medium heat, add oil. Sauté the peppers, onion and garlic for 5-7 minutes. Allow to cool slightly.
2.) Meanwhile, in a small bowl, combine breadcrumbs and milk, allow breadcrumbs to absorb milk.
3.) In a larger bowl, combine turkey, red pepper flakes, sautéed pepper mixture and moist breadcrumbs. Mix well with hands, ensuring even distribution.
4.) In a food processor, pulse tortilla chips until crushed.
5.) Using a scale, take 1.0 oz of turkey meat and roll into ball, roll in tortilla crumbs and place on sheet tray. Continue until all meatballs are made. Reserve refrigerated.
6.) To cook: Pre-heat convection oven to 350°F. Place meatballs on a rack lined sheet tray and bake for 22-26 minutes or until internal temperature is 165°F.
7.) To serve: Skewer each meatball with serving skewer. Serve two with 3 tbsp. spicy avocado crema.
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