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This recipe was featured in Meet the Chefs Behind the Office Door.
The inspiration for this recipe came a few years ago from a bag of stale blue corn tortilla chips.
One day, I was hungry for a meatloaf, which I usually just throw together from whatever ground meat and other ingredients we have on hand. I thawed some ground turkey, then saw the crumpled bag with the stale blue shards. Since I hate throwing anything away, I got out the rolling pin, crushed the chips and tossed them into the mix. I added some onion, green chiles and red bell pepper and liked the result.
I’ve played with the recipe ever since, and this is what, after some refinements and inspirations, it has evolved into. If you are trying to eat a little healthier, leave out the cheese at the end.
1 can (6 ounces) tomato paste
1 can (4 ounces) green chilies
1/2 cup salsa
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon chili powder
1/2 teaspoon red pepper
1 teaspoon salt, divided
1 pound lean ground turkey
1/2 pound chorizo, casing removed
1 cup crushed blue corn tortilla chips, plus extra chips for topping
2 cloves garlic, minced
1/2 medium onion, diced fine
1/2 medium red bell pepper, seeded and membranes removed, diced fine
1/2 cup chopped cilantro leaves
1 cup shredded Mexican-blend cheese
Combine tomato paste, green chilies, salsa and 1/2 cup water in medium saucepan. Add cumin, garlic powder, chili powder, red pepper and 1/2 teaspoon salt and stir well. Simmer over low heat. Meanwhile, place meat, egg, remaining salt, crushed chips, garlic, onion, bell pepper, cilantro and 1/2 cup of simmering sauce and mix well.
Place mixture in loaf pan. Using your fingers, make a trench lengthwise in the middle of the meat mixture, leaving an equal amount of meat around edges. Fill trench with cheese, then fold meat over to seal cavity.
Top with remaining sauce, then a handful of crumbled corn chips.
Bake at 350 degrees for 1 hour. Turn out of pan onto plate, then flip over on another plate and allow to cool for a few minutes before slicing and serving.
Serving size (based on eight servings): 1 slice. Per serving: 457 calories, 24.9 g protein, 24.1 g fat, 28.2 g carbohydrates, 3.8 g fiber, 1,272 mg sodium, 110 mg cholesterol
Kevin Hargis, Texas Co-op Power Food Editor