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Turkey Burrito
"I've been making this for years, and use whatever I have left over from Thanksgiving dinner. No one cares about the turkey dinner. They make me do the turkey so I will make the burritos. This recipe calls for instant flour, formulated to dissolve easily in liquids, and primarily used as a thickener in gravy recipes. Chicken broth can be used in place of turkey broth." Original recipe yield: 10 servings.
INGREDIENTS:
3 cups cooked turkey, chopped
3 cups prepared stuffing
3 cups mashed potatoes
3 cups leftover gravy
3 cups turkey broth
1 onion, chopped
10 (10 inch) flour tortillas
1 pound shredded Cheddar cheese
1/4 cup self-rising flour
3 jalapeno peppers, seeded and minced
DIRECTIONS:
In a slow cooker, combine turkey, dressing, mashed potatoes, gravy, broth, and onion. Cook for 2 hours, or until onion is soft. When ready to serve, thicken with flour if needed.
Warm tortillas in a dry frying pan over medium heat. Spoon turkey mixture onto a warm tortilla, sprinkle with cheese, and roll into a burrito! Repeat with remaining ingredients.
Spread more cheese on top and add another spoonful of the turkey mixture over the cheese. Serve hot.
Rating: 0/0
posted by Admin
webmaster@dinnerworld.com
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