Persian Style Ground Turkey Chilaquiles

Serves 4
Baked Low Carb Tortillas
1 package 8ct low carb tortillas (I use Mission Low Carb Soft Taco Flour Tortilla’s)
coconut oil spray

Cut the tortillas into triangles (similar to the shape of a chip). To do this layer all tortillas and cut into 6ths. Spray the tortillas with coconut oil lightly on both sides and spread the chips in a single layer on a baking sheet (might require two to four baking sheets depending on size). Season with salt. Preheat oven to 350 degrees F and bake for 14-16 minutes or until golden brown. Remove from oven and place on a paper towel to cool.

Chilaquile Sauce Preparation
1 pound ground turkey (or ground chicken can also be used)
½ medium onion, thinly diced
1 poblano pepper or pasilla chile (either is fine)
1 (14.5-ounce) can of diced tomatoes
1 tablespoon Sriracha
1 shallot, minced
1 teaspoon turmeric
½ teaspoon salt
½ teaspoon pepper
1 can (6 ounce) of tomato paste
1 cup beer beer
2 tablespoons maple syrup
½ cup shredded medium sharp cheddar cheese
½ cup mild feta
2-4 large eggs
1 radish, very thinly sliced
1 jalapeño, thinly sliced
½ cup cilantro leaves
1 small bunch of scallions, chopped
1 tablespoon coconut oil

Place the poblano pepper or pasilla chile on the grates of a gas range. Turn the flame to medium and char constantly rotating until lightly blackened. Remove from heat then using a knife scrape off the charred parts and discard. Remove the inner seeds of the pepper/chile and dice. In a medium skillet bring coconut oil to a melted state then add the minced shallot and onion and cook until softened, about 2-3 minutes. Add the ground turkey and cook until golden brown. Add turmeric, salt, and pepper. Add the pepper/chile and cook additional 1 min. Pour in the diced tomatoes, Sriracha, tomato paste, beer, and maple syrup. Simmer, uncovered, until reduced by nearly half, about 10 minutes. Stir it frequently to avoid any sticking. Meanwhile, preheat the broiler. Once tomato mixture is done assembly can be done. Spray a baking dish with coconut oil and arrange a thin layer of tortilla chips. Layer this with the tomato mixture, chedder cheese, and feta cheese. Continue until all chips and sauce are use. Place in oven and broil for about 5 minutes or until cheese has melted. While the chilaquiles are in the broiler, spray a small skillet with coconut oil and fry the eggs. You can cook the eggs to your desired consistency. Remove chilaquiles from oven and garnish with jalapeño, cilantro, scallions, feta, radishes.