Ingredients Jump to Instructions ↓

  1. 2/3 cup 97g / 3.4oz Shredded Monterey jack cheese

  2. 1/2 cup 118ml Mayonnaise

  3. 2 tablespoons 30ml Lime juice

  4. 2 teaspoons 10ml Minced chipotle in adobo

  5. 3/4 teaspoon 3.8ml Salt

  6. 1/2 teaspoon 2 1/2ml Lime peel

  7. 3 cups 711ml Shredded cooked turkey

  8. 1 tablespoon 15ml Olive oil - plus

  9. 4 teaspoons 20ml Divided 1 cup 62g / 2 1/5oz Minced red onions

  10. 3/4 cup 69g / 2.4oz Minced green pepper

  11. 1/2 cup 55g / 1.9oz Minced celery

  12. 1 1/4 cups 182g / 6.4oz Fresh bread crumbs

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Combine cheese, mayonnaise, lime juice, chipotle in adobo, salt and lime peel in bowl; stir in turkey.

  2. Heat 1 tablespoon oil in nonstick skillet over medium-high heat; add onions, green pepper and celery. Cook 5 minutes; stir into turkey mixture.

  3. Spread bread crumbs on a large plate. Spoon mixture by 1/2-cup measures into crumbs to coat. Pat into a 2 1/2x1-inch-thick fritter; repeat with remaining mixture. Refrigerate patties 1 hour.

  4. Heat 2 teaspoons oil in large skillet over medium heat. Cook 4 fritters, 3 minutes per side, until golden. Transfer to platter; cover and keep warm. Repeat with remaining 2 teaspoons oil and fritters. NOTES : Got at least three cups of cooked turkey left over from Thanksgiving? That's all you need to whip up this hearty meal. These skillet patties get their spicy kick from smoked chile pepper. Serve them with a dab of cranberry relish to counter the heat.


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