Place turkey in saucepan large enough to fit flat. Cover with water, half of the sliced onion, half of the sliced garlic and pinch of salt; bring to boil. Reduce heat and simmer gently for 25 minutes or until an instant-read thermometer inserted in the thickest part reads 165°F (74°C). Remove turkey to cutting board; let cool. Reserve broth. When turkey is cool enough to handle, shred and reserve.

Meanwhile, heat large skillet over medium-high heat; add tomatoes and onion quarters. Cook, turning frequently, for about 4 to 6 minutes, until blistered and blackened.

In blender, combine tomatoes and onions, chipotle peppers, 1-1/2 cups (375 mL) of the reserved turkey broth and pinch of salt. Blend until smooth.

In same skillet, heat oil over medium heat; add remaining sliced onion and sliced garlic. Cook, stirring, for about 3 minutes or until softened. Add contents of blender, cumin and oregano; bring to boil. Stir in shredded turkey; simmer uncovered for 10 minutes. Season with salt and pepper to taste. 

On rimmed baking sheet, arrange tortilla chips in single layer. Top with turkey mixture, mozzarella and sliced jalapenos. Bake in 375°F (190°C) oven for 10 to 15 minutes, until cheese is melted and golden. Top with green onions and coriander.

Tip: If you don’t have chipotle peppers in adobe sauce use 1 tbsp (15 mL) each smoked paprika and hot sauce.