Smoked Turkey Breast Frito Pie - Butterball Foodservice

Smoked Turkey Breast Frito Pie

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Smoked Turkey Breast Frito Pie

*Lambert’s House BBQ Sauce

Yield: 1 gal
2 ea. Yellow onions, diced
1/2 cup Garlic
As needed Olive oil
1 cup Brown sugar
1-#10 can ea. Ketchup
4 ea. Chipotle peppers, canned
1/4 cup Grainy mustard
4 cups Apple cider vinegar
1/3 cup Chili powder
1/4 cup Cayenne
1 tbsp. Cumin
As needed Salt and freshly ground black pepper
*Lambert’s Queso
Yield: 1 qt.
1 lb. White melting cheese
1 cup Whole milk
1 cup Pico de gallo*
2 tbsp. Chipotle peppers, canned, finely diced
1/4 cup Cilantro leaves, chopped
1 tsp. Cumin, ground
*Pico de Gallo
Yield: 3 cups
4 ea. Roma tomatoes, 1/4-inch dice
1 ea. White onion, small, 1/4-inch dice
2 ea. Jalapeños, seeded, finely dice
1/2 bunch Cilantro leaves, chopped
1 ea. Lime, juice of 1
Dash Extra virgin olive oil
As needed Salt and freshly cracked black pepper
Other Recipe Information

To Prepare:

  1. Sweat onions and garlic in olive oil until tender and translucent. Add brown sugar and stir until melted. Add ketchup, chipotle, mustard and apple cider and stir to combine. Bring to a simmer. Add spices and continue simmering gently, stirring occasionally, for 20 minutes. Remove from heat and purée using a large handheld immersion blender. Cool over an ice bath. Reserve.

*Lambert’s Queso

  1. Mix all ingredients and melt over a double boiler or in a microwave. Reserve, warm.

*Pico de Gallo

  1. Combine all ingredients. Season to taste with salt and freshly cracked pepper.

Other Recipe Information

  1. Recipe and image furnished by Plate’s Turkey Inspiration insert.


1 cup Frito chips
4 oz. Turkey breast, smoked, chopped
As needed Lambert's House BBQ Sauce*
3 tbsp. Goat cheese, fresh
1/4 cup Cheddar cheese, grated
1/4 cup Lambert's Queso*
1/4 cup Pico de Gallo, fresh*
As needed Fresh cilantro leaves


  1. Scatter Frito chips on an oven-proof bowl or platter.
  2. Toss turkey in enough BBQ sauce to coat and heat until warm throughout. Spoon turkey on top of chips.
  3. Place chunks of goat cheese around turkey, then top evenly with Cheddar cheese.
  4. Place under a broiler or in a 450°F oven until cheese is melted and has begun to brown. (Be careful not to burn chips.)
  5. Remove pan from oven and slide onto a serving plate or bowl.
  6. Pour melted queso on top followed by a scoop of pico de gallo. Garnish with cilantro leaves.
Serve with confidence.®


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