Nutrition per serving may change if servings are adjusted.
1 pound 93%-lean ground turkey
3 tablespoons finely chopped fresh cilantro
1 scallion, minced
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon sea salt
½ teaspoon ground pepper
4 green chiles, such as Hatch, New Mexico or poblano
4 slices pepper Jack cheese (about 1 ounce each)
2 8- to 10-inch whole-wheat flour tortillas, halved
4 tablespoons sour cream
Lettuce & tomato for serving
Build a hot fire or preheat a gas grill to high.
Mix turkey with cilantro, scallion, chili powder, cumin, salt and pepper in a large bowl. Shape into 4 patties, ½ inch thick. Refrigerate until ready to grill.
Grill chiles until the skins are blackened and blistered, 4 to 5 minutes per side. Transfer to a clean cutting board and let cool slightly. Scrape off the skin with a paring knife, slice lengthwise and discard seeds and stems.
Oil the grill rack. Grill the burgers until an instant-read thermometer registers 165°F, 3 to 5 minutes per side. Top with cheese and grill until it melts, about 1 minute more. Transfer the burgers to a platter. Quickly warm tortillas on the grill. Serve the burgers in tortilla halves with a chile and sour cream, topped with lettuce and/or tomato, if desired.
395 calories;23 g fat(9 g sat); 3 g fiber; 18 g carbohydrates; 32 g protein; 22 mcg folate; 121 mg cholesterol; 3 g sugars; 0 g added sugars; 1,459 IU vitamin A; 110 mg vitamin C; 256 mg calcium; 2 mg iron; 731 mg sodium; 454 mg potassium
Vitamin C (183% daily value), Vitamin A (29% dv), Calcium (26% dv)
Carbohydrate Servings: 1
Exchanges: ½ starch, 1 vegetable, 3 lean meat, 1 high-fat meat, ½ fat