Breakfast
Entrées
Hot Honey Crispy Turkey and Waffles
Smoked Turkey Breast Frito Pie
Ingredients
Smoked Turkey Breast Frito Pie
1 cup(s)
Frito chips
— as needed
Lambert's House BBQ Sauce*
3 tbsp.
Goat cheese, fresh
¼ cup(s)
Cheddar cheese, grated
¼ cup(s)
Lambert's Queso*
¼ cup(s)
Pico de Gallo, fresh*
— as needed
Fresh cilantro leaves
Directions
- 1. Scatter Frito chips on an oven-proof bowl or platter.
- 2. Toss turkey in enough BBQ sauce to coat and heat until warm throughout. Spoon turkey on top of chips.
- 3. Place chunks of goat cheese around turkey, then top evenly with Cheddar cheese.
- 4. Place under a broiler or in a 450°F oven until cheese is melted and has begun to brown. (Be careful not to burn chips.)
- 5. Remove pan from oven and slide onto a serving plate or bowl.
- 6. Pour melted queso on top followed by a scoop of pico de gallo. Garnish with cilantro leaves.
Ingredients
*Lambert’s House BBQ Sauce
Yield: 1 gal
2 ea.
Yellow onions, diced
½ cup(s)
Garlic
— as needed
Olive oil
1 cup(s)
Brown sugar
1-#10 can ea.
Ketchup
4 ea.
Chipotle peppers, canned
¼ cup(s)
Grainy mustard
4 cup(s)
Apple cider vinegar
⅓ cup(s)
Chili powder
¼ cup(s)
Cayenne
1 tbsp.
Cumin
— as needed
Salt and freshly ground black pepper
Directions
- 1. Sweat onions and garlic in olive oil until tender and translucent. Add brown sugar and stir until melted. Add ketchup, chipotle, mustard and apple cider and stir to combine. Bring to a simmer. Add spices and continue simmering gently, stirring occasionally, for 20 minutes. Remove from heat and purée using a large handheld immersion blender. Cool over an ice bath. Reserve.
Ingredients
*Lambert’s Queso
Yield: 1 qt.
1 lb.
White melting cheese
1 cup(s)
Whole milk
1 cup(s)
Pico de gallo*
2 tbsp.
Chipotle peppers, canned, finely diced
¼ cup(s)
Cilantro leaves, chopped
1 tsp.
Cumin, ground
Directions
- 1. Mix all ingredients and melt over a double boiler or in a microwave. Reserve, warm.
Ingredients
*Pico de Gallo
Yield: 3 cups
4 ea.
Roma tomatoes, ¼-inch dice
1 ea.
White onion, small, ¼-inch dice
2 ea.
Jalapeños, seeded, finely dice
½ bunch(es)
Cilantro leaves, chopped
1 ea.
Lime, juice of 1
— dash
Extra virgin olive oil
— as needed
Salt and freshly cracked black pepper
Directions
- 1. Combine all ingredients. Season to taste with salt and freshly cracked pepper.
- Note. Recipe and image furnished by Plate’s Turkey Inspiration insert.
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