Recipe courtesy of Lazydays Friends & Family Rally 2012.

Ingredients
1/4 cup unsalted butter
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1 medium onion, finely chopped
Kosher salt and fresh ground pepper
1/3 cup all-purpose flour
1 tbsp. ground cumin
1 3/4 cups low sodium chicken broth
1 cup milk
2 cups shredded pepper-jack cheese, divided
6 oz. raw Mexican chorizo (casings removed)
1 lb. ground turkey
2 tbsp. Worcestershire sauce
1 tbsp. lemon juice
1 tsp. dried oregano
4 to 6 ripe, black-skinned plantains, halved horizontally and thinly sliced lengthwise
Paprika to taste
Chopped fresh cilantro leaves for serving

Directions
  1. Preheat oven to 350°. Coat a 13"x9" baking dish with nonstick cooking spray and set aside.
  2. Melt butter in saucepan over medium heat. Cook onion until soft (about 5 minutes); season with salt and pepper. Stir in flour and cumin and cook about 1 minute. Gradually add broth, stirring to prevent lumps. Stir in the milk. Continue stirring until sauce thickens (8 to 10 minutes).
  3. Add half of the grated cheese and stir until melted. Turn off the heat and place wrap directly on the surface to prevent a skin from forming.
  4. Heat a large skillet over medium-high heat and add the chorizo. Cook and stir until brown (about 4 minutes). Add the turkey and continue to cook until both meats are browned. Stir in Worcestershire sauce, lemon juice, oregano, salt and pepper.
  5. Over medium-high heat, saute the plantain slices until lightly brown on both sides.
  6. Place one layer of plantains on the bottom of the baking dish; do not overlap. Place half of the meat mixture on top, and layer with half of the cheese sauce. Repeat layering with the remaining ingredients. The top two layers should be plantains topped with cheese and paprika.
  7. Bake 45 to 60 minutes. Let cool for 10 minutes before cutting and serving.