K-12
Salsa Suiza Turkey Vampiros
2
Vampiros
Serving Size
This recipe was developed and approved by Nourish Partners
Turn up the global flavor in this fun handheld. Top crispy corn tortillas with shredded turkey and Monterey Jack cheese, then offer creamy roasted tomatillo salsa Suiza and pickled jalapeños on the side so students can customize the heat.
Ingredients Show More
Ingredient
50 Portions
100 Portions
Corn tortillas, 6-inch
50 Portions 100 each
100 Portions 200 each
Monterey jack cheese, divided
50 Portions 50 oz
100 Portions 6 ¼ lbs
Salsa suiza
50 Portions 1-2 cups
100 Portions 2-4 cups
Quick-pickled jalapeños
50 Portions to taste
100 Portions to taste
Pan spray
50 Portions as needed
100 Portions as needed
Quick-pickled Jalapeños
Jalapeños, sliced
50 Portions 11 ¾ oz
100 Portions 23 ½ oz
Apple cider vinegar
50 Portions 1 ½ cups
100 Portions 3 cups
Water
50 Portions 1 ½ cups
100 Portions 3 cups
Garlic, minced
50 Portions 3 cloves
100 Portions 6 cloves
Sugar
50 Portions 1 ½ tbsp.
100 Portions 3 tbsp.
Salt
50 Portions 2 ¼ tsp.
100 Portions 1 ½ tbsp.
Salsa Suiza (Yields 3 ¾ cups)
Tomatillos
50 Portions 12 whole
100 Portions 24 whole
Garlic
50 Portions 2 cloves
100 Portions 4 cloves
Jalapeño, deseeded
50 Portions 1 whole
100 Portions 2 whole
Large white onion, wedged
50 Portions ½ whole
100 Portions 1 whole
Olive oil blend
50 Portions 1 tbsp.
100 Portions 2 tbsps.
Crema
50 Portions 1 cup
100 Portions 2 cups
Cilantro
50 Portions 1/2 cup
100 Portions 1 cup
Chicken broth, low sodium
50 Portions 1/2 cup
100 Portions 1 cup
Directions Show More
Turkey Thigh Roast
- Thaw turkey thigh roast in refrigeration 2 days in advance.
- Preheat oven to 350° Fahrenheit.
- Remove the outer cooking bag from the turkey and empty entire contents of package, including all liquid, into a baking pan.
- Separate thawed roast by hand into approximately 2"x2" pieces and distribute evenly throughout the pan.
- Cover tightly with foil and bake for one hour or until roast reaches an internal temperature of at least 145° Fahrenheit.
- Remove from the oven and shred the meat into bite-sized pieces. Set aside.
Quick-Pickled Jalapeños
- Wash jalapeños.
- Slice into rounds. Remove seeds to reduce spice level.
- Roughly mince garlic cloves.
- In a large bowl, combine sugar, salt, apple cider vinegar and water.
- Whisk to combine.
- Add minced garlic, jalapeño slices and stir.
- Store in the fridge below 41 ° Fahrenheit.
Salsa Suiza
- Preheat oven to 400° Fahrenheit.
- Line a sheet pan and place tomatillos, onion wedges and jalapeño on the pan.
- Bake for 30 minutes, until tomatillo skin is blistered and blackened in spots. Stir.
- Bake for another 30-40 minutes.
- When the tomatillos are almost completely roasted, add garlic cloves for last 3 minutes of roasting.
- Remove from oven and allow tomatillos, onions, jalapeño and garlic to cool until they’re safe to handle.
- In a blender, add the roasted tomatillos, onion, jalapeño, garlic and any juices from the pan.
- Add the fresh cilantro and chicken broth to the blender. Blend on high until completely smooth to make salsa verde.
- Heat oil in a pot or skillet over medium heat.
- Carefully, pour salsa verde into the pot/skillet and simmer for 5 minutes, stirring occasionally.
- Reduce heat to low and slowly whisk in crema until the mixture turns a pale green.
- Store below 40° Fahrenheit in the fridge until ready to serve.
Salsa Suiza Turkey Vampiros Preparation
- Line a sheet pan with parchment paper and lightly spray with pan spray.
- Lay out corn tortillas in a single layer on the sheet pan.
- Top each tortilla with 0.5 oz. of shredded cheese.
- Bake tortillas for 2-3 minutes until lightly toasted, and the cheese is starting to melt.
- Remove tortillas from oven and top each tortilla with 1.8 oz. (1/3 level cup without juice) of shredded turkey.
- Place vampiros in warmer and hold above 140° Fahrenheit until meal service allowing cheese to fully melt.
- Serving: Serve two vampiros per student with 1-2 tablespoons of Salsa Suiza and Quick-Pickled Jalapeños on the side.
Preparation
Follow local HACCP guidelines for preparation, holding, and storage.
Nutrients per Serving Show More
Calories 370.403
Saturated Fat 7.077 gm
Trans Fat 0.000* gm
Total Fat 18.380 gm
Cholesterol 80.141 mg
Calcium 252.911* mg
Total Dietary Fiber 2.280 gm
Iron 2.224* mg
Sodium 654.823 mg
Potassium 139.300* mg
Sugars 3.915 gm
Carbohydrate 28.417 gm
Vitamin A 2.762* mcg RAE
Vitamin C 5.286* mg
Protein 25.195 gm
Vitamin D 0.200* mcg
* Indicates missing Nutrient Information.
Component
Meat/Meat Alt 2 oz
Grain 2 oz
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