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Roasted Corn, Red Pepper and Spiced Turkey Tortilla Scoops

These little scoops are fun to make and even more fun to eat. They are the ultimate finger food, the tortilla scoop acting as the edible carrier for the spiced turkey filling. Serve as appetizers at a party with margaritas or your favorite chilled micro-brew.

Ingredients:

1 tsp. olive oil
1/4 onion cut into 1/4" dice
1 pound ground turkey (mixture of white and dark meat)
1 tbsp. Made in Napa Valley Herbed Beef and Burger Rub
1 jar Made in Napa Valley Roasted Corn and Red Bell Pepper Savory Condiment Pinch of salt (preferably kosher)
12 oz. bag Tortilla Scoops
1/4 cup sour cream (lowfat or fat free are fine)
Juice of 1/2 lime
Cilantro leaves for garnish

Heat oil in a large, heavy skillet over medium-high heat.

Add the onions to the pan and sauté until softened, about 3 minutes.

Add the turkey to the onions, stirring to break up the turkey as it cooks and turns opaque.

The turkey will be fully-cooked after 7 minutes.

Sprinkle the Herbed Beef and Burger Rub over the turkey and onion mixture and stir to mix well.

Add the Roasted Corn and Red Bell Pepper Savory Condiment to the pan with a generous pinch of salt and mix thoroughly.

Stir in 3 to 4 tbsp water, cook for one minute more, and remove from heat.

In a small bowl mix together the sour cream and the lime juice.

To assemble, fill each scoop with a teaspoon of turkey mixture and top with a drizzle of sour cream and a leaf of cilantro.

Used in this recipe:

Herbed Beef & Burger Rub

Roasted Corn & Red Bell Pepper Condiment