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1
Preheat your oven to 350 degrees F. Coat a 13 by 9-inch baking dish with nonstick cooking spray and set aside.
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2
Melt the butter in a saucepan over medium heat.
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3
Add the onion and cook until soft, about 5 minutes; season with salt and pepper.
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4
Stir in the flour and cumin and cook for 1 minute to remove the raw starchy taste of the flour.
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5
Gradually add the broth, stirring to prevent lumps.
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6
Once all of the broth is added, stir in the milk.
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7
Continue to stir constantly until the sauce thickens, about 8 to 10 minutes.
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8
Add half of the grated cheese and stir the sauce until the cheese has melted.
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9
Turn off the heat and transfer the sauce to a bowl.
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10
Place a piece of plastic wrap directly on the surface of the sauce to prevent a skin from forming.
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11
Heat a large skillet over medium-high heat and add the chorizo.
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12
Cook and stir until it starts to brown, about 4 minutes, using a wooden spoon to break up any large pieces while it cooks.
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13
Add the turkey and continue to cook until both meats are browned 8 to 10 minutes.
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14
Drain out excess oil from the pan, if needed.
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15
Stir in the Worcestershire sauce, lemon juice, oregano; season with salt and pepper.
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16
Line the bottom of the prepared baking dish with 1 layer of plantains (about 1/3 of the plantain slices), making sure that they don't overlap.
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17
Top the plantains with half of the meat mixture, spreading it out into an even layer so it covers the plantains.
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18
Top with half of the cheese sauce, spreading evenly with a spatula.
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19
Add another single layer of plantain slices side by side and cover with the remaining meat mixture and the remaining sauce.
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20
Add the final layer of plantains and sprinkle with the remaining cheese and a dusting of paprika over the top.
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21
Bake until the sauce is bubbly, about 45 to 60 minutes.
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22
Let cool for 10 minutes before cutting and serving.
