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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is my attempt at low carb. I add more than 1 pepper because I like it spicey. You can replace the pepper with 2 to 3 tablespoons of chopped canned chilies or chopped canned chipotles en adobo or omit altogether. Top with salsa if desired. Ingredients:
1 large jalapeno |
1 1/2 lbs ground turkey |
4 slices muenster cheese |
4 -5 pimento stuffed olives, sliced |
3/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 tablespoon oil |
Directions:
1. Place jalapeno in cast iron skillet.
2. Cook over low heat till skin is blisterd and blackened slightly.
3. (10 or 15 minutes) Remove from skillet and let cool.
4. Peel off skin and remove seeds (if you like heat leave them),.
5. Coarsely chop.
6. Divide turkey into 8 pieces.
7. Gently press or pat to make rounds about 4 in in diameter.
8. Layer cheese, pepper and olives on the 4 patties.
9. Top with the remaining 4 patties.
10. Pinch edges together to seal.
11. Season with salt and pepper.
12. Heat oil in large non-stick skillet over medium heat.
13. Add patties and cook until brown on first side, about 3 to 4 minutes.
14. Flip and cook till browned, 2 to 3 minutes more.
15. Reduce heat to low and cook till meat is no longer pink but juicy, 6 to 8 minutes.
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