2 tsp olive oil
1 lb ground turkey breast
1/2 medium onion, diced
1 dried habañero chile pepper (handle with care!)
2-3 tsp chili powder (mild or hot, to taste)
1 tsp ground cumin
1/2 tsp dried oregano
1 cup canned chopped tomatoes (I use Pomi brand)
1 cup chicken stock (optional)
4 cups shredded iceberg lettuce
2 large tomatoes, diced
1-1/2 cups shredded cheddar or jack cheese
In a high-sided frying pan or sauce pan, heat the oil over medium heat. Add the turkey, and stir to break up. Cook until turkey is no longer pink. Add onion, and cook 3-4 minutes, until onion is translucent.
While the onion is cooking, place the habañero inside a ziploc bag. Close the bag, and smash the pepper with a rolling pin or empty wine bottle. Pour the chile pepper into the pot (try not to touch the pepper), and add the chili powder, cumin and oregano. Stir to combine, and cook for 2 minutes. Add tomatoes and 1 cup of water or chicken stock. Stir, reduce heat to simmer, and cook for 20 minutes or until most of the liquid has been absorbed. Add more water if necessary, a few Tbsp at a time, to keep the sauce from getting too thick before the turkey is cooked through.
To assemble the salad, fill a bowl with shredded lettuce. Top with turkey filling, tomatoes and cheese. If you wish, add sliced fried tortilla strips.