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Recipe courtesy Pacific Northwest Canned Pears. Yield: 12 servings


2 Tbsps. vegetable oil
2 cups sweet onion, minced
1 ½ lbs. turkey meat
2 Tbsps. smoked paprika
¼ tsp. ground red pepper
4 cups prepared or house-made chipotle barbecue sauce
3 qts. whole grain pita chips or nacho chips
1 ½ cups plain Greek yogurt
1 qt. canned pears, in juice, drained, diced
1 ½ cups fresh diced tomatoes
1 ½ cups Cheddar cheese, grated
1 ½ cups scallions, minced

1.In a skillet, heat oil over medium-high heat; add onions and sauté 6-7 minutes, stirring often, until golden-brown and slightly caramelized. Stir in turkey, paprika and pepper and cook over medium heat until meat is cooked through, stirring often. Mix in 2 cups barbecue sauce and return to a simmer. Cook 3-4 minutes over low heat, stirring often, until hot. Keep warm.

2. In large soup plate or wide bowl, mound 1 cup nacho chips. Top with ½ cup turkey, 2 Tbsps. yogurt, 1⁄3 cup canned pears, 2 Tbsps. tomatoes, 2 Tbsps. cheese, 2 Tbsps. scallions and drizzle with 2-3 Tbsp. barbecue sauce.