Ground Turkey and Poblano Chile Sopes
WHAT YOU NEED
- 2 tablespoons olive oil
- 1 small yellow onion, chopped
- 3 garlic cloves, minced
- 1 poblano chile, washed, seeded and cut into narrow 2 inch long strips
- 1 pound ground turkey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 package Cacique® Pork Chorizo
- 1 can refried beans
- 2 fresh corn cobs steamed for 15 minutes, cooled, and then kernels removed
- 1 package of Cacique® Sopes
- Non-stick oil in spray
- 1 package Cacique Ranchero® Queso Fresco
- 8 iceberg lettuce leaves, washed
HOW TO MAKE IT
- Preheat oven to 400 F.
- Heat the oil in a medium pot; add and cook onion for 5 minutes until soft. Add garlic and poblano chile and cook for 5 more minutes. Add ground turkey, salt and pepper to the onion mixture and cook for 15 minutes, stirring often. Add the corn kernels and mix well. Turn heat off and set aside.
- While the turkey mixture is cooking, heat a small skillet over medium and cook the chorizo for 10-15 minutes stirring often. Then add the beans, mix well and let them heat through. Turn heat off and set aside.
- Spray a baking sheet with oil. Put the sopes on the baking sheet and lightly spray the tops with oil; bake for 15 minutes.
- While the sopes are in the oven, crumble Cacique Ranchero® Queso Fresco and finely chop the iceberg lettuce leaves. When sopes are done baking, spread each with chorizo and bean mixture, then top with a layer of lettuce, a layer of turkey mixture, and finish with a generous amount of queso fresco on top.
