Written by Great use of turkey or left over chicken from a roaster. Suggest using low-fat flour tortillas and the real mexican queso fresco, although a monterey jack cheese works just as well.
1lb turkey, shredded
1 Tbsp chili powder
1 C of queso fresca cheese, crumbled
6-8 flour tortillas
1 onion, finely chopped
2 jalapeno chilies, diced
2.5 Tbsp oleo
2.5 Tbsp flour
1.5 C chicken stock w/a pinch of cumin
Black olive slices for garnish
Prepare a 9×11 baking pan with a light coat of oil spray. Oven to 350.
In a bowl mix the turkey, chili powder and cheese. Create 6-8 burritos’ filled with the turkey mix and place in the prepared pan – set aside.
Meanwhile in a medium skillet, saute the onion and jalapeno until the onion starts to clear. Add the flour and stir well, coating everything. Turn the heat to medium low and allow the flour to cook in for 3 minutes. Its ok if some starts to stick to the bottom on the pan (we’ll get it all).
Slowly add the chicken stock to the skillet to loosen all those “bits” and stir until completely smooth. Allow the sauce to thicken a bit. Adjust sauce seasoning with salt and pepper. Pour this sauce over the burrito’s in pan. Top with black olive slices. Pop this into the oven for 25 minutes or until heated through.
Serving suggestions include plating the burrito’s over shredded cabbage or lettuce and a sprinkling of chopped tomato. My chopped guacamole recipe goes very well with this dish.
Note** If your crowd does not like jalapeno hot (it is a mild sauce) then use a pepper with less heat like yellow wax or even a red bell pepper. Please note if you do use a red bell the sauce will be a light pink instead of white, but tastes great.
