Preheat oven to 440°F with the rack in the middle of the oven. In a large bowl combine turkey, garlic, salt, onion powder, paprika, breadcrumbs and eggs with clean hands. On a baking sheet covered with parchment paper assemble small meatballs about an inch apart. Bake for 10-15 minutes or until cooked through. In a medium saucepan add sauce ingredients. Stir and bring to a slow boil then reduce heat and simmer for 5 minutes or until sauce gets thicker. Set aside. Once the meatballs are cover them in the sauce. 

1 tablespoon olive oil

1⁄2 onion, diced

2 cups chicken broth

1 (10 ounce) can enchilada sauce

2 tbsp ZESTO PENO

1 cup crushed tomatoes

1 (15.5 ounce) can black beans, drained and rinsed

1 cup frozen corn

1⁄4 teaspoon black pepper

2 cups shredded chicken breasts, cooked

avocado for garnish, if desired

tortilla strips for garnish, if desired

cilantro for garnish, if desired

Add oil to a large saucepan. Add in onion and sauté for 2-3 minutes. Pour in chicken broth, enchilada sauce, ZESTO PENO sauce, crushed tomatoes, black beans and corn and pepper. Bring to a simmer and cook for 10 minutes. Stir in precooked shredded chicken and warm through. Serve immediately and garnish with avocado, tortilla strips or cilantro if desired.

2 slices sourdough bread

1 ripe avocado

2 eggs

salt and pepper to taste

Juice of 1 lemon

ZESTO PENO sauce

Toast bread or broil in oven on low 5-10 minutes or until golden brown. In a medium bowl combine inside of avocado with lemon juice and salt. Stir well and add it on top of bread. In a frying pan or skillet, fry eggs over oil and season with pepper. Once done, add egg to toast and drizzle ZESTO PENO on top. Enjoy!