Place a large skillet over medium-high heat and add oil. Add ground turkey, and cook, breaking it up with the back of a wooden spoon, for about 2 to 3 minutes. Add in the taco seasoning along with ½ cup of water. Stir to combine and cook until turkey is cooked through, about 8 to 10 minutes. Set aside to cool slightly.
To assemble the mini crunch bites: Place a flour tortilla onto a clean surface and top with 1 Tbsp. of the seasoned ground turkey, leaving a 1” border around the tortilla. Top turkey with 1 tsp. of cashew queso sauce and shredded cheese. Top the queso with a tortilla chip and gently press down. Top the tortilla chip with 1 tsp. sour cream, a small amount of shredded lettuce and diced tomatoes, and extra shredded cheese.
Place a large cast iron or nonstick skillet over medium-high heat. Taking the edge of the base tortilla, carefully fold and crimp over the top tortilla until fully sealed. Carefully turn the crunch-bite over, crimp-side down, and place directly onto the hot skillet. Gently press down with a spatula to seal. Allow the crunch-bite to cook and crisp up for about 1 to 2 minutes then flip and cook for an additional minute. Remove from heat and transfer to a serving dish. Repeat the process until all crunch-bite have been formed and crisped up. Serve immediately.
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