Stuffed JENNIE-O® Ground Turkey on a white plate next to a purple plate of tortillas and a small bowl of salsa.

Stuffed Rio Grande Turkey Popper

Name: Stuffed Rio Grande Turkey Popper
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 (16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast; ½ cup quick cooking oats; ¼ cup egg substitute or 1 egg; 1 teaspoon chili powder; ½ teaspoon ground cumin; ¼ teaspoon cayenne pepper; 1 tablespoon dried onion; ½ teaspoon garlic powder; ⅛ teaspoon salt; 1 (4-ounce) can sliced jalapeño peppers, drained; ½ cup shredded Monterey jack cheese; 4 slices JENNIE-O® Turkey Bacon, cooked and cut into ¼- pieces; 2 teaspoons olive oil; sour cream and salsa, if desired

You’ve never seen anything like this Stuffed Rio Grande Turkey Popper before: it’s a giant burger stuffed with jalapenos, crisp bacon and melted cheese that serves six. Perfect for a party or as a creative weeknight dinner.

Total Time

1 Hour

Serving Size

6 Servings

(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

1/2

cup quick cooking oats

1/4

cup egg substitute or 1 egg

teaspoon chili powder

1/2

teaspoon ground cumin

1/4

teaspoon cayenne pepper

tablespoon dried onion

1/2

teaspoon garlic powder

1/4

teaspoon salt

(4-ounce) can sliced jalapeno peppers, drained

1/2

cup shredded Monterey Jack cheese

slices JENNIE-O® Turkey Bacon, cooked and cut into 1/2- pieces

teaspoons olive oil

sour cream and salsa, if desired

In bowl, combine ground turkey, oats, egg, chili powder, cumin, cayenne pepper, onion, garlic powder and salt. Divide turkey mixture in half. On 2 (11 x 11-inch) pieces wax paper or parchment paper, shape each half into an 8-inch round patty.

Arrange half jalapeno peppers in a spoke pattern over one formed patty. Top with cheese and bacon leaving a 1/2-inch border around the outside edges. Lay remaining sliced jalapeno peppers in spoke pattern over cheese. Carefully place remaining patty on top of pepper slices. Remove waxed paper. Press turkey layers together around edges to seal.

In large skillet over medium heat, add oil and large patty. Cover. Cook 35 minutes, turning 2 or 3 times and until internal temperature reaches 165°F as measured by a meat thermometer. Always cook to well-done.

Cut burger into 6 pie-shaped wedges. Serve with sour cream and salsa, if desired.

Calories

150

Protein

21g

Carbohydrates

Fiber

Sugars

Fat

Cholesterol

45mg

Sodium