© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp Vegetable oil
1 oz Yellow onion, diced
1 oz Green bell pepper, seeded and diced
1 oz Red bell pepper, seeded and diced
1 oz Jalapeño pepper
1 oz zucchini, diced
3 oz Smoked turkey
3 Large eggs, slightly beaten
2 oz Fried corn tortilla strips
3 oz shredded Monterey Jack cheese
6 oz Rosemary potatoes
2 oz Fresh chunky homemade salsa
2 Each 2 Flour tortillas
1 Whole jalapeño pepper
Heat oil in a skillet over medium heat.
Add onion, bell peppers, jalapeño pepper and zucchini.
Cook and stir until vegetables are soft. Stir in diced turkey.
Meanwhile, scramble eggs in a separate nonstick skillet until eggs are soft-set.
Add cooked eggs to vegetable/turkey mixture.
Place on a warmed 10-1/2-inch plate with fried tortilla strips and sprinkle with cheese.
Melt cheese in a hot broiler or salamander.
Serve with rosemary potatoes, salsa, flour tortillas and garnish with a whole jalapeño.