* Exported from MasterCook *
Tribune Turkey Tacos
Recipe By :Ruth Finch, Mayslick, Kentucky
Serving Size : 5 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs
Amount Measure Ingredient -- Preparation Method
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12 corn tortillas -- (6-inch)
2 cups shredded turkey
3/4 cup jarred chunky tomato salsa -- plus more for garnishing
4 ribs celery -- thinly sliced
1 small can chopped green chilies -- (4 1/2 ounces) or 2 jalapeno peppers, thinly sliced
1/2 cup chopped walnuts -- or pecans
3 strips cooked crisp bacon -- crumbled
1/2 cup shredded cheese
1/2 bunch cilantro -- coarsely chopped
1. Combine shredded turkey and 3/4 cup salsa in a microwaveable container; heat on high until heated through, 1-2 minutes. Keep warm.
2. Lightly toast tortillas on both sides in a dry skillet over medium heat, about 30 seconds each. Place the tortillas on plates. Divide turkey among tortillas, mounding down the center of each. Top with the celery, chilies, nuts, bacon and cheese.
3. Spoon as much extra salsa as you like over the filling; top with cilantro. Fold tortillas over into a taco form. Serve.
serves 4 to 6
Prep time: 15 mins
Cook time: 12 mins
Nutrition information:
Per serving: 353 calories, 13 g fat, 3 g saturated fat, 76 mg cholesterol, 29 g carbohydrates, 32 g protein, 450 mg sodium, 5 g fiber.
Consider turning those tortillas into hot enchiladas. Fill each with slivered turkey, refried beans, shredded cheese, diced poblano peppers. Lay the enchiladas in a lightly greased casserole, cover with tomato sauce, top with more grated cheese and bake at 350 degrees until warmed through, about 25 minutes.
Cuisine:
"Thanksgiving Leftovers"
Source:
"Chicago Tribune"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 386 Calories; 17g Fat (38.1% calories from fat); 27g Protein; 34g Carbohydrate; 5g Dietary Fiber; 56mg Cholesterol; 530mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 Fat.
Nutr. Assoc. : 0 2848 1325 0 0 0 5887 26920 0
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