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.
Mix all ingredients and melt over a double boiler or in a microwave. Reserve, warm.
*Pico de Gallo
Combine all ingredients. Season to taste with salt and freshly cracked pepper.
Other Recipe Information
Recipe and image furnished by Plate’s Turkey Inspiration insert.
Turkey breast, smoked, chopped
Lambert's House BBQ Sauce*
Goat cheese, fresh
Cheddar cheese, grated
Pico de Gallo, fresh*
Fresh cilantro leaves
Scatter Frito chips on an oven-proof bowl or platter.
Toss turkey in enough BBQ sauce to coat and heat until warm throughout. Spoon turkey on top of chips.
Place chunks of goat cheese around turkey, then top evenly with Cheddar cheese.
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.)
Remove pan from oven and slide onto a serving plate or bowl.
Pour melted queso on top followed by a scoop of pico de gallo. Garnish with cilantro leaves.