INGREDIENTS

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 

DIRECTIONS

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.

Recipe Using Same Product(s)

• 

  West Indies Crab Salad Nachos

• 

  Tex Mex Country Fried Steak

• 

  Steak and Potato Kabobs

• 

  Fried Avocado Poppers

• 

  Andouille Sausage Corn Dog