Mini Tacos with Hatch Green Chile and Avocado

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What You Will Need:

1 Pkg 99% Lean Ground Turkey, crumbled and cooked (Use any kind of meat you would like. *If you are a vegetarian use Walnuts.)

1 Pkg of Melissa’s Wonton wrappers

1 Large Avocado, diced

3 Heirloom Tomatoes, diced

1 Onion, Diced

1 Small bunch of Fresh Cilantro, chopped

2 Large Hatch Green Chilies, roasted, then diced (you can use a jar of diced green chilies if you don’t have fresh.)

2 Oz Sharp Cheddar Cheese, Shredded

1/2 C Salsa

8 Tbsp Sour Cream

*Directions

Set up your Mis en Place (Still ok to say fancy words)

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In a large pan on your stove, set the heat to medium high and cook the onions until they become translucent.

Add the turkey, then crumble, and cook all the way through.

Next add the salsa of your choice to the meat and lower the heat and allow the turkey to simmer for 3 minutes in the salsa.

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Pre heat your oven to 380. In a muffin pan place 2 wonton squares in each cup then press down so it becomes a bowl like shape.

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Bake for 10 minutes then pull the muffin tin out of the oven and fill each cup with some turkey and cheddar cheese.

Place back in the oven for 3 more minutes.

Assemble your taco cups: Add green chilies, tomatoes, avocados, sour cream and cilantro to the top.

*Serving size is 3 Cups

266.3 Cals, 10.4 G fat, 22 G carbs, 2.4 G fiber 21.4 G pro, 2.3 G sugar

*TIP, Green chilies are in season from August through September. Most Garden stores will sell the chile and roast them for you. I like to buy a large batch that I take home, peel, then freeze to have throughout the year.

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