Spoon about 3 tablespoons of chicken onto each tortilla and sprinkle with the crumbled cheese. Garnish the chicken tacos with scallions and chopped cilantro. Serve hot.
Add bell pepper and continue to cook to soften. Add ground turkey and cook until browed. Add in taco seasoning to incorporate into meat and add tomatoes, beans, corn and chilies. Bring to a boil.
Chef D. Arthur and Chef Ryan Eli Salter, the innovative owner of Salt + KO crafts a Black Eyed Pea & Smoked Turkey Soup. They offer a preview of their upcoming Good Year Project Brunch on January ...