Southwestern Smoked Turkey Chili with Fresh Jalapeno Pico

From: Executive chef Larry McGuire, Lambert's Downtown Barbecue, Austin, TX. Yield: 8 servings.

Fresh Jalapeño Pico:

¼ cup pickled jalapenos, finely diced

¼ cup green onions, finely diced

½ cup white onion, finely diced

¼ bunch fresh cilantro, finely diced

1 large lime, juiced

to taste, salt and freshly ground black pepper

Smoked Turkey Chili:

¼ cup vegetable oil

1 medium white onion, chopped

2 Tbsp. minced fresh garlic

2 lb. smoked turkey breast, ½" dice

3 Tbsp. chili powder

1 Tbsp. ground cumin

2 tsp. dried oregano

to taste, salt and freshly ground black pepper

1 cup diced tomato

1 cup tomato sauce

3 cups turkey stock or chicken stock

16 oz. Fritos® Corn Chips

1 cup Monterey Jack cheese, shredded

½ cup crumbled goat cheese

½ cup sour cream

1 cup fresh jalapeño pico

For jalapeño pico: Combine all ingredients and season with salt and pepper. If preparing ahead of time, place in an airtight container and refrigerate until ready to use.

For smoked turkey chili: Heat oil in a large soup pot over medium heat. Add onion and garlic and saute until soft. Add turkey and cook until it starts to brown. Add all the spices and continue cooking, stirring to combine, for another minute. Add diced tomato, tomato sauce and stock; bring to a slow simmer. Cook chili for 30-45 minutes, stirring occasionally to prevent sticking. Hold for service.

For assembly and service: Assemble each Frito pie by piling 2 oz. Fritos into a shallow bowl. Top each with 8 oz. hot chili, 2 Tbsp. Monterey Jack cheese, 1 Tbsp. goat cheese, 1 Tbsp. sour cream and 2 Tbsp. fresh jalapeño pico.

Photo: National Turkey Federation