I never used to like leftovers until I met Ben. There are some leftovers I will not eat like fried foods. Thanksgiving leftovers are the best because you can do a lot of different things with them. This is from a turkey breast I made on Friday night. I had all the ingredients besides the stuff to make the cranberry salsa. I’m never really a fan of cranberry sauce, but this salsa changed my mind about cranberry sauce. It was delicious. Sweet and Spicy at the same time. It would make a great appetizer served with some chips on top of some cream cheese or just good over some turkey breast. These taquitos were really good too. I decided to bake them instead of fry them. The only problem I had with them was the corn tortilla falling apart. I think next time I make these, I’m going to use wonton wrappers instead. The wonton wrappers seem to hold together better than corn tortillas do. You can make these with chicken even if you’re not a turkey fan. A Mexican Thanksgiving sounds like a good idea to me? Doesn’t it. 😉 Thanks Melissa. Another good recipe from you that I like. Oh Yah, if baking bake at 450 for about 15 minutes. Use Cooking spray to get the taquitos brown and crisp. Right now I’m watching Food Network’s Thanksgiving special. I’m definitely going to ask for some leftover Turkey next Thursday to make leftovers with. 🙂
Calories 107 | Fat 3.51g | Carbohydrate 12.66g | Fiber 1.9g | Protein 6.7g
Servings 18 : 1 taquito Points Plus Value: 3
Ingredients from Melissa D’ Arabian
2 cups plus 1 tablespoon vegetable oil½ white onion, finely chopped1 clove garlic, minced1 tablespoon minced jalapeno1 ½ cups shredded turkey1 ½ cups shredded jack cheese½ cup Mexican-flavored canned tomatoes, drained and choppedKosher salt and freshly ground black pepper18 white or yellow corn tortillasServing suggestion: Serve with Cranberry Salsa, recipe followsSpecial equipment: toothpicks
Directions
Warm the tortillas in the microwave for 10 seconds so they are pliable. Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes. Drain the taquitos on paper towels and salt. Remove the toothpicks before serving. Servings 18 Calories 16 | Fat 0.02g | Carbohydrate 3.72g | Fiber 0.3g | Protein 0.15g Points Plus: 0 For Salsa Cranberry Salsa
½ cup canned whole cranberry sauce ¼ cup chopped fresh cilantro leaves Zest and juice of 1 lime 1 jalapeno, coarsely chopped ½ white onion coarsely chopped, covered and microwaved for 1 minute ¼ cup diced red bell pepper ¼ cup diced green bell pepper ½ cup Mexican-flavored canned tomatoes, drained and chopped Kosher salt and freshly ground black pepper
½ cup canned whole cranberry sauce ¼ cup chopped fresh cilantro leaves Zest and juice of 1 lime 1 jalapeno, coarsely chopped ½ white onion coarsely chopped, covered and microwaved for 1 minute ¼ cup diced red bell pepper ¼ cup diced green bell pepper ½ cup Mexican-flavored canned tomatoes, drained and chopped Kosher salt and freshly ground black pepper
Warm the tortillas in the microwave for 10 seconds so they are pliable. Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes. Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky. Serve with Turkey Taquitos.
