Pickled Chili Dip
- 1 medium onion, diced
- 1/2 cup pickled pepper juice
- 1 pound ground turkey breast
- 4 ounces pickled pepper rings, diced
- 1 cup tomato sauce
- 1 cup lite sour cream
- 1 cup low-fat cheddar cheese
- 8 flour tortillas
Cook onion in pickled pepper juice until juice evaporates. Add turkey and stir over medium heat until thoroughly cooked. Add pickled pepper rings and tomato sauce. Spoon half of turkey mixture in bottom of a 9-inch, oven-proof pan. Cover with sour cream. Top with remaining turkey. Sprinkle cheddar cheese over top and bake at 375° F for 15 to 20 minutes.
Cut tortillas into triangles with scissors and arrange them on a baking sheet in a single layer. Bake at 375° F until browned and crisp. Serve tortilla chips with dip.
Per serving: 380 calories, 25 g protien, 37 g carbohydrate, 15 g fat, 70 mg cholesterol, 820 mg sodium.