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Hot Southern Turkey Tortilla Crisps with Habanero Salsa and Jalapeño Jack and Queso Blanco Cheese

Servings: 16


4 flour tortillas (9 inches)
1 1/2 cups (6 ounces) Wisconsin jalapeño jack cheese, shredded
16 ounces thinly sliced and diced Cajun-spiced roasted turkey breast meat
1 recipe Habanero Salsa
2 cups (8 ounces) crumbled Wisconsin queso blanco cheese
32 slices red or black radish
32 cilantro leaves

For Habanero Salsa:
1 cup olive oil
1/2 cup white balsamic vinegar
6 fresh garlic cloves, peeled
1 medium Spanish onion, peeled and diced
1 teaspoon oregano
pinch cumin
1 teaspoon vanilla
1 tablespoon sugar
3 Habanero peppers
1 Tabasco hot pepper
2 cups fresh cilantro leaves
sea salt and pepper, to taste

Cooking Directions:

For salsa: Place all ingredients in a food processor and blend to an emerald-green paste. Refrigerate in a covered container overnight.

For hot Southern tortilla crisps: Using a 2 1/2-inch round cookie cutter, cut out individual flour tortillas; in all 32. Place on aluminum foil-lined sheet pan and top each round evenly with shredded jalapeño jack. Bake at 400°F for 10 minutes, just until the tortilla rounds are browned around the edges and crisp. Top each crisp with diced turkey, salsa and crumbled queso blanco. Garnish with radish slices and fresh cilantro leaves.

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