Have a question about a recipe?
SERVES: makes approx. 3 dozen
• 1/2 pound ground turkey
• 2 Tbs vegetable oil
• 2 medium ears corn, kernels removed (approx. 3/4 - 1 cup)
• 3/4 -1 cup small diced zucchini
• 1/3 cup small diced red onion
• 1/4 - 1/2 tsp ground cumin
• 1/3 - 1/2 cup well drained tomato salsa
• grated cheddar cheese as needed (approx. 1 cup)(see hints below)
• approx. 3 dozen "scoop" style corn tortilla chips
Get started by browning up the crumbled turkey in a little oil in a large pan on medium high heat.
Once that has cooked through, take it out of the pan, add a little more oil, and saute the vegetables until they've softened up a bit.
Once you're happy that the vegetables have softened up, season them with a little ground cumin if you like and add 1/3 cup well drained tomato salsa, add the turkey back to the pan. Toss everything together and turn the heat off.
You'll want to let that cool down quite a bit and, while that's happening, preheat the oven to 350 degrees and grate a handful of cheddar cheese.
When the oven is just about ready, spoon some of the mixture into each chip on a baking tray, and then top each one with some grated cheddar cheese and pop the tray into the preheated oven to melt the cheese.
The trick for stuffing these chips is that everything has to be finely diced and the ground turkey has to be finely crumbled when it is done.
Substitute jalapeno jack cheese for the cheddar, or add a dash of Tabasco, after baking for a spicier version.
You can make this filling ahead of time but you don't want to stuff the chips until just before you're ready to eat.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.