Total Time
30 Minutes
Serving Size
Makes 4 Servings
1-1/3
cups shredded cheddar cheese
1
(17.6-ounce) package JENNIE-O® Turkey Breast Cutlets
1
avocado, diced
1/4
cup minced jalapeno pepper
1/4
cup chopped cilantro
1/4
cup shredded red cabbage
1/4
cup chopped green onions
4
lime wedges
Thai Chili Garlic Sauce
1/4
cup plain Greek yogurt
3
tablespoons Thai style chili sauce or paste
1
teaspoon minced garlic
1.
Heat oven to 375°F. Line large baking sheet with parchment paper. Divide cheese into 4 mounds on parchment paper spreading each into a 5-inch circle. Be sure to leave some space between each circle as they will expand a bit as they melt. Bake 5 minutes, rotate the tray in the oven, and bake 3 to 5 minutes longer or until the edges are beginning to brown very slightly and the cheese takes on a lace-like appearance. Let the cheese circles cool a few minutes, and while still pliable, peel them from the parchment, and hang them over a wooden spoon that is held between two jars. Let the cheese hang until hardened and completely cooled into the shape of a taco shell.
2.
Cook turkey according to package directions. Always cook to well-done, 165°F as measured by a meat thermometer. Shred with fingers or tongs. Place turkey, avocado, jalapeno pepper, cilantro, red cabbage, and green onion into cheese taco shells. Drizzle with Thai chili garlic sauce and serve with a lime wedge.
Thai Chili Garlic Sauce
3.
In small bowl, mix all ingredients. Refrigerate until ready to use.
Calories
387
Protein
40.8g
Carbohydrates
11.7g
Fiber
2.9g
Sugars
6.3g
Fat
19.4g
Cholesterol
96.1mg
Sodium
452.8mg
Saturated Fat
7.9g
Product information not available.