Pepper Jack Chili Mole
In heavy 4-quart pot, heat olive. Add onion and garlic; sauté 3-4 minutes. Add turkey. Increase heat to medium high.
Cook stirring, until turkey is no longer pink. Mix in chili seasoning. Add tomatoes, broth and water and bring to a boil. Reduce heat and simmer 30 minutes.
Stir in beans, sugar, vinegar, and chocolate. Stir until chocolate melts and simmer additional 20-30 minutes. Season with hot pepper sauce to taste.
Ladle chili into 8 bowls and top each with 1/3 cup shredded monterey pepper jack.
Buttermilk Cornmeal Muffins
Heat oven to 400°F.
Coat 12 muffin cups with nonstick cooking spray or line cups with paper liners.
In large bowl, combine flour, cornmeal, sugar, baking powder and baking soda; mix well. In medium bowl, combine butter, egg, buttermilk and cheese; blend well. Make a well in center of dry ingredients and pour in buttermilk mixture. Stir just until dry ingredients are moistened; batter will be lumpy.
Spoon into muffin cups, filling each 2/3 to 3/4 full. Bake about 20 to 25 minutes, until golden brown.
Spicy Meatball Torta
Char pepper over open flame or under broiler until skin blisters on all sides. Place in paper bag and cool 5 minutes. Remove from bag, peel skin from pepper and discard. Remove stem and seeds; cut into thin strips.
In small saucepan, combine pepper strips, salsa and meatballs. Cover and cook over medium heat until meatballs are heated through, 5 to 7 minutes.
In small bowl, combine jicama, cilantro, lime juice and orange juice. Mix well; set aside.
Top bottom half of roll with 2 slices cheese. Arrange meatballs and sauce over cheese. Top with remaining 2 slices cheese and place directly under broiler until cheese is melted. Spoon jicama mixture over melted cheese, top with avocado. Close sandwich and cut in half. Serve immediately.