Type what you have

Ingredients

• ✓ mexican salsa
• oil
• ground turkey
• onion
• chili powder
• garlic powder
• onion powder
• green chile pepper
• cilantro
• salt
• black pepper
• taco shell
• avocado
• monterey jack cheese
• lettuce
• tomato

Instructions

1. 1 Heat a lightly oiled large skillet over medium-high heat. Sauté turkey and onion in the hot skillet until browned, about 8 minutes. Drain and discard juice.
2. 2 Stir chile powder, garlic powder, and onion powder into turkey-onion mixture until well combined. Mix in salsa, green chile peppers, cilantro, salt, and pepper. Cook, stirring occasionally, until flavors meld, 7 to 10 minutes.
3. 3 Fill taco shells with seasoned turkey mixture. Top with avocado, cheese, lettuce, and tomatoes.

By LadyBlitz

Ingredients

• ✓ mexican salsa
• bolillo roll
• butter
• refried bean
• cheddar cheese
• monterey jack cheese
• pico de gallo

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Remove some of the bread from the middle of bread halves to accommodate more toppings. Spread about 1 teaspoon butter on each half.
3. 3 Spread 2 to 3 tablespoons warmed refried beans on bread. Sprinkle about 1/4 cup Borden® Cheddar and Monterey Jack shredded cheese on the beans. Place bread halves on prepared baking sheet.
4. 4 Bake in preheated oven until the cheese is melted and bubbly and the bread is crispy, 15 to 20 minutes.
5. 5 Top molletes with Mexican salsa or pico de gallo.

By Jenny Aleman

Ingredients

• ✓ mexican salsa
• pickle
• onion
• tomato
• lettuce
• mayonnaise
• kosher salt
• chili powder
• lime
• lemon
• green onion
• avocado
• olive oil
• paprika
• cumin
• black pepper
• salt
• garlic granule
• ground turkey breast
• olive oil
• hamburger bun

Instructions

1. 1 To make guacamole, sliced avocados in half, lengthwise. Remove the pit and discard. Scoop out the avocado flesh with a spoon into a bowl.
2. 2 Add juices, chili powder, salsa and salt and mash with a fork until nicely chunky.
3. 3 Cover with plastic and set aside. (If you want to make the guacamole an hour or so ahead of time, you can keep it fresh in its bowl in the refrigerator by pressing plastic wrap onto the surface of the guacamole so that no air reaches the avocado, which is what makes it turn brown.)
4. 4 In a bowl, combine garlic, salt, pepper, cumin and paprika until thoroughly blended.
5. 5 Brush each patty on both sides with olive and sprinkle with the seasoning blend on both sides.
6. 6 Using a skillet or grill pan, cook patties over medium-high heat, covered, about 5 to 6 minutes per side, until no pink remains. If you're adding cheese, do so for about the last 1 minute of cooking.
7. 7 Brush each bun on both sides with melted butter and warm in another skillet over medium-high heat for about 15 seconds per side, just until toasty.
8. 8 Place patties on each bun bottom, top with guacamole and other desired trimmings. Serve with a little salsa on the side.

By Ball Park Buns