6 slices hickory smoked bacon, coarsely chopped
1/2 c. red onion, chopped
1 lb. smoked turkey breast, ground
1 can (15-1/2 oz.) black beans, drained, reserve 1/2 cup liquid
1 large, ripe avocado
2 Tbs. lemon juice
1/4 c. hot salsa
1 tsp. salt
1/8 tsp. ground black pepper
1 c. Monterey Jack cheese, shredded
1 each, small red bell pepper and yellow bell pepper, seeded and chopped
1/4 c. green onion, thinly sliced
Tortilla chips, sour cream and cilantro sprigs for garnish
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Sauté bacon and onion in a 10" skillet over medium heat until bacon is crisp, about 8 minutes. Drain and discard fat. Stir in smoked turkey. Let cool
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In a large bowl, coarsely mash beans; stir in reserved liquid and turkey-bacon mixture. Spread into an 8" diameter round on a large platter.
Cut the avocado in half, pit and scoop out pulp into a large bowl. Coarsely mash, adding the lemon juice, salsa, salt and pepper. Spread the avocado mixture evenly over the turkey-bacon-bean mixture. Sprinkle with cheese, bell peppers and green onion.
Garnish with sour cream and cilantro. Tuck tortilla chips around edge of turkey-bacon-bean mixture.
Serve immediately.
Yield: 6 - 8 servings
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