© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 tbsp canola oil
8 oz TURKEY BREAST, cut into thin strips
1 large green pepper, seeded and thinly sliced
1/2 medium red onion, thinly sliced
1 tsp chili powder
Hot pepper sauce To Taste
Salt and pepper To Taste
3 tbsp oil
8 large flour tortillas
3 c Monterey Jack cheese, shredded
1-2 c Salsa
In a large non-stick skillet over medium-high heat, saute turkey, stirring frequently until no longer pink. Stir in green pepper, onion, and chili powder. Cook until the onion just begins to soften. Season with hot pepper sauce, salt and pepper. Remove turkey mixture to a bowl. Wipe out the skillet with a paper towel.
Brush one side of each tortilla with a little oil. Reduce the heat to medium, place one tortilla, oiled side down in the skillet. Spoon one quarter of turkey mixture over the tortilla and sprinkle with 3/4 cup of the cheese. Place another tortilla over top, oiled side up.
Cook on both sides until lightly browned and cheese is melted. Repeat with remaining tortillas. Cut each into 6 wedges. Makes 24 wedges for 8 hearty appetizer or light entree servings. Serve hot with salsa.
510 Total Calories
25 g Total Fat
9 g Saturated Fat
55 g Cholesterol
800 mg Sodium
333 mg Potassium
45 g Total Carbohydrates
4 g Dietary Fiber
4 g Sugars
25 g Protein
15 % Daily Protein
35 % Daily Vitamin C
40 % Daily Calcium
20 % Daily Iron