- 1 pound leftover turkey, both brown & white meat, sliced
- 2 tablespoons Olive Oil
- 1 Onion, peeled and chopped
- 1 Celery stick, halved and sliced
- 1 Red Pepper, sliced
- 3 Garlic cloves, peeled and sliced
- 1 tomato, chopped
- 2 tablespoons Tomato Purée
- 1/2 cup Turkey stock
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1/2 teaspoon Chilli seeds
- 1/2 teaspoon Coco powder
- Salt & Pepper to taste
- 5 ounces grated cheese, such as Monterey Jack or cheddar
- 8 Corn Tortillas (If your not making your own the I recommend Old El Paso)
- Preheat the oven to (180°C) gas mark 4.
- In a heavy based pan soften the onions and celery in the olive oil.
- Add the red pepper, garlic, tomatoes, 1 tbsp of tomato purée and the stock, then bring to a simmer.
- Add the spices and taste for seasoning. Add extra chilli if you're feeling brave, and to help ward off a winter cold.
- Simmer to let the flavours develop for about 10 minutes.
- Next, drain most of the liquid from the pan.
- Put the thicker of the two sauces (filling sauce) back in the pan and add the turkey and 1/2 of the cheese. Stir in well.
- Spoon the filling onto the middle of each corn tortilla and wrap, then place them folded side down into a lightly greased baking dish.
- Stir in 1 tbsp of tomatoes purée to the topping sauce and pour over the dish then sprinkle with the remaining cheese.
- Bake for 15 minutes or until the cheese is browning and the sauce is bubbling.
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