LEFTOVER TURKEY TAQUITOS
This is a great way to use leftovers without seeming like you are using leftovers. We added jalapeno juice because we like things a bit spicy. But customize this recipe to what you like. These taquitos would be great for munching watching some football!
Provided by linda keene @linkee57
Categories Turkey
Number Of Ingredients 7
Steps:
- To make the guacamole, remove the avocado from the skin. Mash with a fork and add about 1/2 cup sour cream. Dice the pickled jalapenos (1-2 or more depending on how hot you like it) and add. Next add salt, pepper, and about 1 Tbsp of the jalapeno juice from jar/can. Stir all ingredients until smooth.
- Heat tortillas in a clean dishtowel until soft (about 2 min depending on microwave).
- Meanwhile, fill a large pan with about 1-inch oil and let get hot; med-high flame.
- Fill with meat and onion mixture roll seam side down.
- Place in hot oil and fry until golden brown and crunchy.
- Serve with salsa of your choice and guacamole.
LEFTOVER TURKEY TAQUITOS WITH HEIRLOOM TOMATO RELISH
Provided by Matthew Grunwald
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the taquitos: Fill a large, deep skillet halfway with oil. Heat the oil to 350 degrees F over medium heat.
- Combine the turkey, spinach, mascarpone, cilantro, onion, coriander, chili powder, 2 teaspoons salt and 1 teaspoon pepper in a bowl and mix to combine. Evenly distribute the filling among the tortillas. Roll the tortillas up tightly and fasten at both ends with a toothpick.
- In batches, gently fry the taquitos for 2 minutes. Drain on paper towels.
- For the relish: Combine the avocados, tomatoes, lime juice, serrano, cilantro, green onions, gravy, honey, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix gently.
- Serve two taquitos to a plate, with relish spooned over the top.
TURKEY TAQUITOS
Provided by Melissa d'Arabian : Food Network
Time 33m
Yield 18 servings
Number Of Ingredients 19
Steps:
- Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.
- Warm the tortillas in the microwave for 10 seconds so they are pliable.
- Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.
- Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.
- Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.
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- In a medium bowl add the turkey through the salt. Use a fork to combine all of the ingredients well. This will also help to break the turkey into little pieces.
- Place the corn tortillas on a plate and cover with a very damp napkin or paper towel. Microwave on high for about a minute. This will moisten and soften the tortillas so that they won’t break when being rolled.
- Working quickly, while the tortillas are still hot, place about 2 tablespoons of the turkey mixture in the center of each tortilla and spread it from end to end. Sprinkle on a bit of the cheese. Roll the tortilla up tightly and place 2 toothpicks through the center to keep it in place. Repeat with remaining ingredients.
- Heat the oil in a large cast iron skillet or dutch oven until it reaches 375 degrees. Fry the taquitos until golden brown, turning once (2 to 3 minutes per side). Enjoy hot.
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