- 1 green pepper, washed
- 2 teaspoons olive oil
- 2 cups prepared salsa
- ½ pound thick-sliced Boar's Head Ovengold Roasted Turkey Breast, diced in ¾ inch pieces
- 4 ounces large, restaurant-style tortilla chips
- ½ cup sour cream
- ¼ pound Boar's Head Monterey Jack Cheese with Jalapeño, grated on large holes of box grater
- Heat broiler or grill. Cut green pepper in half through stem and set aside for another use. Stem and seed. Cook green pepper with flesh facing flame until skin blisters, about 3 minutes. Remove to paper bag or wrap in paper towel. When cool enough to handle rub off charred skin and dice pepper 1/4 inch thick.
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- Preheat oven to 350F. Use olive oil to grease bottom and sides of 8 x 8 inch glass baking dish. In bowl, mix salsa, diced pepper and turkey pieces.
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- Place layer of chips in baking dish. Top with 1/3 of salsa mixture. Make 2 more layers, ending with chips. Use spatula to spread sour cream across top.
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- Sprinkle shredded cheese over all. Bake until top is browned and bubbly, about 20 minutes.
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