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© Meredith Corporation. All rights reserved. Used with permission.
(5 1/2 cups)
In a large skillet cook ground turkey and onion in hot oil over medium heat until turkey is no longer pink and onion is tender, using a wooden spoon to break up turkey as it cooks. Drain off fat.
In a 3 1/2- or 4-quart slow cooker combine turkey mixture, salsa, cream cheese, Monterey Jack cheese, poblano chile, Worcestershire-style marinade, cumin, and garlic.
Cover and cook on low-heat setting for 3 to 3 1/2 hours or on high-heat setting for 1 1/2 to 1 3/4 hours. Stir until cream cheese is well mixed. Serve immediately or keep warm, covered, on warm-heat setting or low-heat setting for up to 2 hours. Stir before serving. Sprinkle with cilantro. Serve with tortilla chips.