Turkey & Queso Nacho Crunch Burritos

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• black pepper
• blue corn tortilla chips
  3 oz
• cooking oil
  1 tsp
• flour tortillas
  4 unit
• ground turkey
  20 oz
• jasmine rice
  1.5 c
• lime
  2 unit
• queso blanco
  6 oz
• salt
  2 tsp
• scallions
  4 unit
• tomato
  2 unit

🍳 Cookware

• small pot
• large pan
• small bowl
• plastic wrap
• medium bowl

1. 

   1

   In a small pot , combine jasmine rice , 1 1/4 cups water (2 1/4 cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.

   jasmine rice: 1.5 c, salt: 2 tsp
2. 

   2

   While rice cooks, wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Quarter lime . Dice tomato into 1/2-inch pieces.

   scallions: 4 unit, lime: 2 unit, tomato: 2 unit
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add scallions whites, ground turkey, ground turkey , Southwest Spice Blend , and 1/2 tsp salt. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. In the last 2 minutes of cooking, stir in 1/4 cup water (1/2 cup for 4 servings). Cook, stirring occasionally, until meat mixture has thickened slightly. TIP: If there is excess grease in your pan, carefully pour it out.

   cooking oil: 1 tsp, ground turkey: 20 oz, Southwest Spice Blend: 2 tbsp
4. 

   4

   While turkey cooks, in a small bowl , combine queso blanco with 2 TBSP water (4 TBSP for 4 servings). Cover with plastic wrap and microwave until warmed through, 30-40 seconds. Stir and set aside. With your hands, break half the blue corn tortilla chips into bite-size pieces over a medium bowl (leave remaining chips whole for serving).

   queso blanco: 6 oz, blue corn tortilla chips: 3 oz
5. 

   5

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. Fluff rice with a fork. Add in scallion greens and juice from half the lime. Season with black pepper and salt.

   flour tortillas: 4 unit, black pepper
6. 

   6

   Lay tortillas on a clean work surface. To the bottom third of each tortilla, add 1/2 cup scallion-lime rice in a line. Top with 1/2 cup ground turkey, then tomato, queso blanco, and crushed chips. Fold up bottom sides over filling, then fold left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each burrito on a large piece of aluminum foil before rolling, then wrap up foil. Simply unwrap as you eat.
7. 

   7

   Halve burritos on a diagonal. Divide burritos, any remaining scallion-lime rice, and any remaining ground turkey between plates. TIP: You can pile the turkey on top of the rice and use the remaining chips to scoop it all up. Serve with remaining tortilla chips and remaining lime wedges on the side.