Green Chili Cheese Roll and Lime Jicama Fries - $8.14 a serving

Every non-staple ingredient matched to a real product on the shelf, priced on 2026-07-19 at Kroger - Kroger On the Rhine (ZIP 45202). 1 pantry staples excluded. 3 matches are flagged for you to check rather than silently swapped. Prices change without notice - this is what we paid attention to on that date, not a quote.

• 1 large jicama, peeled and thinly sliced

olive oil drives this basket at $8.49, 17% of the total. The next biggest lines are olive oil ($8.49) and ground turkey ($5.49). $24.81 of the basket - 51% - is package remainder: food you buy because stores sell packages and recipes call for amounts. It does not vanish, it sits in your kitchen for the next meal.

• Simple Truth Organic® Extra Virgin Olive Oil · about 485 ml left, $8.24 of value
• Simple Truth Organic® Extra Virgin Olive Oil · about 440 ml left, $7.47 of value
• Kroger® Garlic Powder Shaker · about 260 g left, $4.95 of value
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch) · about 214 g left, $1.17 of value
• Smart Way™ Chili Powder · about 48 g left, $1.07 of value
• Kroger® Reduced Fat Sharp Cheddar Shredded Cheese · about 114 g left, $1.00 of value

“McLean loves to make salsa, and this recipe combines his love of salsa making with the famous green chili cheeseburger New Mexico is known for,” says McLean’s mom, Kristin. “This recipe kept the feel of a green chili cheeseburger, but easier for lunch and healthier. Jicama is a great vegetable that is light and crisp but takes on other flavors, providing a healthy crunch to replace the greasy fries. The salsa is found in the form of a deconstructed guacamole. Our state question is ‘red or green?’ Every New Mexican knows that question refers to your green or red chili preference. This burger has both!”

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1/2 onion, peeled and chopped
• 1 tube canned thick crust pizza dough, whole-wheat if available
• 1/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 tablespoon red chili powder, or to taste
• 2 tomatoes, chopped
• 1 cup shredded low-fat sharp cheddar
• 1/2 cup Hatch green chili, or more to taste
• 1/4 cup diced pickles
• 1 large jicama, peeled and thinly sliced
• 2 avocados, peeled, pitted, and cut into cubes
• 1/2 cup cilantro, stems removed, coarsely chopped
• 1/4 cup olive oil
• 1/2 cup fresh lime juice

This recipe is credited to a partner program (The 2016 Healthy Lunchtime Challenge Cookbook), so we don't reprint its directions - read them on the archived original.

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