Lighter version of a classic comfort food. I’m always down for this cheeseburger deliciousness. I lightened her up using ground turkey and she tastes like heaven.
- 2 (10″) flour tortillas
- 1 cup shredded american cheese*
- 1 tsp olive oil
- 1 small onion, fine chop
- 2 cloves garlic, grated
- 1 lb ground turkey
- 2 tbs all purpose flour
- 3/4 cup low sodium chicken broth
- 2 tbs ketchup
- 2 tsp Worcestershire sauce
- 1 tsp yellow mustard
- 1 pickle, sliced
- 1 tomato, sliced thin
Preheat oven to 400 F.
Spray or lightly grease with oil a 9″ pie oven safe pie plate. Press one tortilla pie plate. Sprinkle evenly with 1/4 cup shredded cheese. Lay remaining tortilla on top and press down. Spray lightly and bake for 10 minutes. Remove from oven and allow to slightly cool.
In a large skillet, heat the 1 tsp olive oil on medium high. Add the onion and cook until translucent – about 3 minutes. Add the grated garlic and stir until fragrant – about 1 minute. Add the ground turkey and with a wooden spoon, break up the meat until almost cooked through – about 5 minutes. Stir in flour and cook for 1 minute.
Gradually add the broth, ketchup, Worcestershire and mustard. Season with salt & pepper to taste. Bring to a simmer over medium low heat and cook, stirring constantly – until thickens, about 3-4 minutes.
Transfer mixture to pie plate and top with pickles, tomatoes and remaining cheese. Bake until melted & edges are browned… 10 -12 minutes. Allow to cool slightly prior to slicing.
Yields 6 servings.
- I used shredded Pepper Jack Cheese for a bit of a kick.. any cheese works.
- Recipe adapted from America’s Test Kitchen cookbook.