Turkey & Queso Nacho Crunch Burritos

🥘 Ingredients

• black pepper
  1 tsp
• blue corn tortilla chips
  3 oz
• cooking oil
  1 tbsp
• flour tortillas
  4 pieces
• ground turkey
  12 oz
• jasmine rice
  ⅔ cup
• lime
  1 unit
• queso blanco
  2 oz
• salt
  ½ tsp, ½ tsp
• scallions
  4 pieces
• southwest spice blend
  2 tsp
• tomato
  1 unit
• water
  2 tbsp, 1¼ cups

🍳 Cookware

• small pot
• large pan
• small bowl

1. 

   1

   In a small pot , combine jasmine rice , water , and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes .

   jasmine rice: ⅔ cup, water: 1¼ cups, salt: ½ tsp
2. 

   2

   While rice cooks, wash and dry produce. Thinly slice scallions , separating whites and greens. Dice tomato and squeeze juice from half the lime .

   scallions: 4 pieces, tomato: 1 unit, lime: 1 unit
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add scallion whites, ground turkey , southwest spice blend , and salt . Season with black pepper . Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 4 minutes .

   cooking oil: 1 tbsp, ground turkey: 12 oz, southwest spice blend: 2 tsp, salt: ½ tsp, black pepper: 1 tsp
4. 

   4

   While meat cooks, in a small bowl , combine queso blanco with water . Cover with plastic wrap and microwave until warmed through ⏱️ 30 seconds . Stir and set aside.

   queso blanco: 2 oz, water: 2 tbsp
5. 

   5

   Wrap flour tortillas in damp paper towels; microwave until warm and pliable ⏱️ 30 seconds .

   flour tortillas: 4 pieces
6. 

   6

   Lay tortillas on a clean work surface. To the bottom third of each tortilla, add ½ cup scallion-lime rice in a line. Top with ½ cup meat, then with tomato, queso blanco, and crushed blue corn tortilla chips .

   blue corn tortilla chips: 3 oz
7. 

   7

   Halve burritos on a diagonal.