Turkey and Green Chile Burritos

Turkey and Green Chile Burritos is a great way to use up left over turkey! Make this for a delicious meal.

3 roasted poblano peppers

1 medium onion, coarsely chopped

1 clove garlic, minced

1 Tbsp. olive oil

1 1/2 lbs. boneless turkey breast, cut into 1 inch cubes

salt & pepper to taste

8 small red potatoes, unpeeled, cut into 1 inch cubes

1 3/4 cups chicken stock-homemade recipe here

4 12 inch flour tortillas

4 oz. monterey jack cheese, grated

Cut roasted peppers into strips and set aside.

Preheat oven to 350 degrees.

Cook onion and garlic in olive oil in a deep skillet over medium-low heat until translucent.

Add turkey and turn heat up to medium, cook until meat is golden brown.

Season with salt and pepper, add potatoes and the chicken stock.

Reduce heat to medium-low, cover, and simmer about 10 minutes or until potatoes and turkey are cooked.

Uncover, turn heat to medium, cook to reduce liquid, about 8 minutes. Add the reserved poblano peppers.

Place a quarter of the mixture on a tortilla, midway between the center and the edge nearest you.

Sprinkle with a quarter of cheese. Fold the right and left sides of tortilla over the filling and roll up the tortilla away from you.

Repeat with the other tortillas. Place in a baking dish, cover with foil, and bake about 15 minutes or until heated through.

Serve with a side of Roasted Tomato Salsa and Spanish Rice if desired.

Serves 4

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