This Tex-Mex sensation showcases tortilla-chip-seasoned turkey patties, avocado, cheese, and salsa all piled high on slabs of corn bread. The original recipe used ground chicken but this is difficult to find in grocery stores.
In a large bowl, beat the egg; stir in the tortilla chips, sweet pepper, cilantro and green onions (if desired), chili powder, salt, and pepper. Add ground turkey and mix well. Shape into 4 3/4 inch thick patties.
Place patties on grill rack directly over medium heat and grill for 14-18 minutes or till no longer pink, turning only once. For the last 2 minutes add cornbread slices to grill and top patties with cheese. Grill till cheese is melted and bread is toasted.
Serve patties on toasted corn bread slices with avocado and salsa. Makes 4 servings.
For cornbread: I used Marie Callendar's cornbread mix. Bake following instructions on container but using a 9x5x4 inch bread pan. Cut cooled cornbread in half, then into 6 slices. Butter lightly before placing on grill rack.
1/4 cup crushed nacho-flavored tortilla chips
3 T. finely chopped green sweet pepper
1/4 cup finely chopped cilantro (optional)
1/4 cup sliced green onions (optional)
3/4 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1 pound uncooked ground turkey
Cornbread slices - See below
4 oz. Monterey Jack cheese with jalapeno peppers, shredded
1 avocado, halved, seeded, peeled, and sliced