Turkey Chipotle Chili With Pepper Jack Cheese Corn Cake Toppers
Serves: 3
Aurelia Collier
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
58
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
910 g
Ground Turkey Breast1 medium
Onion (chopped)3 cloves
Garlic (chopped)1
Salt1 cup
Beer (mexican)2 cups
Chicken Stock2 tbsps
ButterDirections:
1
Heat deep skillet or wide pot over medium high heat
2
Add oil and turkey
3
Crumble meat as it cooks, 3 minutes
4
Add the onions and garlic, chili powder, and chipotle
5
Cook another 5 minutes
6
Season with salt
7
Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan
8
Add the stock, tomatoes, and beans and bring to a bubble
9
Reduce heat and simmer 10 minutes
10
Heat a nonstick griddle pan over medium high heat
11
Mix batter and cheese together
12
Rub grill with butter, nesting the butter in a paper towel to hold on to it
13
Ladle the batter to make 3-inch cheese and corn cakes
14
Cook 3 minutes on each side, until golden
15
Transfer them to a plate and cover with foil to keep warm
16
Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie