Back Six 8 inch / 20 cm Flour
Tortillas
Watkins Cooking Spray
2 Cups / 500 mL Cooked Turkey Breast, cut into thin strips
1teas. / 5 mL Watkins Cumin
1 teas. / 5 mL Watkins Garlic Granules
1 teas. / 5 mL Watkins Chili Powder
1 teas. / 5 mL Watkins Oregano
1/4 teas. / 1.2 mL Watkins Cayenne Pepper
1 Red or Yellow Bell Pepper, cut into thin strips
1 Green Bell Pepper, cut into thin strips
1 Medium Onion, halved and sliced
2 Tbsp. / 30 mL Watkins Original Grapeseed Oil
3/4 Cup / 180 mL shredded Monterey Jack Cheese
1 Cup / 250 mL Chopped, Seeded Tomato
1 teas. / 5 mL Watkins Cilantro
Watkins JR’s Thick and Chunky Salsa
Place flour tortillas on cooking sheet (s). Coat lightly with Watkins cooking spray and poke holes in with fork. Bake at 375°F / 190°C for 5 minutes or just until they begin to crisp, turning once. Remove from oven and set aside. In medium bowl, combine turkey and seasonings; toss lightly to coat. In large skillet, heat grapeseed oil; saute peppers and onions in hot oil until softened. Add turkey mixture and saute an additional 2 minutes. Place turkey and vegetable mixture on tortillas; sprinkle with cheese. Bake to 8 to 10 minutes or until cheese is melted. Remove from oven and place on serving plates. Sprinkle with a mixture of tomato and cilantro. Cut into wedges, if desired, and serve with salsa.
Nutritional Information
Per Serving:
Calories 240, Protein 20g, Carbohydrates 26g, Sodium 220mg, Fat
7g, Saturated Fat 3g, Cholesterol 41mg, Dietary Fiber 3g
© Copyright 1999 The Rising
Stars Team
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