Leftover Turkey Taquitos Recipes

LEFTOVER TURKEY TAQUITOS WITH HEIRLOOM TOMATO RELISH

Steps:

• For the taquitos: Fill a large, deep skillet halfway with oil. Heat the oil to 350 degrees F over medium heat.
• Combine the turkey, spinach, mascarpone, cilantro, onion, coriander, chili powder, 2 teaspoons salt and 1 teaspoon pepper in a bowl and mix to combine. Evenly distribute the filling among the tortillas. Roll the tortillas up tightly and fasten at both ends with a toothpick.
• In batches, gently fry the taquitos for 2 minutes. Drain on paper towels.
• For the relish: Combine the avocados, tomatoes, lime juice, serrano, cilantro, green onions, gravy, honey, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix gently.
• Serve two taquitos to a plate, with relish spooned over the top.

TURKEY TAQUITOS

Steps:

• Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.
• 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.
• 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.

LEFTOVER TURKEY BURRITOS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Wrap tortillas in foil and place in the oven while preheating to warm.
• Combine turkey, beans, diced tomatoes and green chiles, chopped green chiles, cilantro, ancho chile powder, garlic powder, and salt in a saucepan over medium heat; bring to a simmer and cook until all liquid evaporates, 5 to 8 minutes.
• Remove burritos from the oven. Place turkey-bean mixture in the warmed tortillas, add pepper Jack cheese, and roll into burritos. Place in a baking pan.
• Bake in the preheated oven until heated through, about 20 minutes.

LEFTOVER TURKEY TAQUITOS

Steps:

• To make the guacamole, remove the avocado from the skin. Mash with a fork and add about 1/2 cup sour cream. Dice the pickled jalapenos (1-2 or more depending on how hot you like it) and add. Next add salt, pepper, and about 1 Tbsp of the jalapeno juice from jar/can. Stir all ingredients until smooth.
• Heat tortillas in a clean dishtowel until soft (about 2 min depending on microwave).
• Meanwhile, fill a large pan with about 1-inch oil and let get hot; med-high flame.
• Fill with meat and onion mixture roll seam side down.
• Place in hot oil and fry until golden brown and crunchy.
• Serve with salsa of your choice and guacamole.

LEFTOVER TURKEY TACOS

Steps:

• Heat oil in large pan. Add in turkey, jalapeno, onion, cilantro, cumin, oregano, and salt. Stir around until mixture is hot. Fill each tortilla with equal amounts of filling and top with cheese.

LEFTOVER TURKEY TETRAZZINI

Steps:

• Cook spaghetti according to package directions. Drain and place in a greased 11x7-in. baking dish. Top with turkey; set aside., In a large skillet, saute the mushrooms and onion in butter until tender. Whisk in the soup, milk, poultry seasoning and mustard until blended. Add cheddar cheese; cook and stir over medium heat until melted. Pour over turkey., Sprinkle with mozzarella and Parmesan cheeses (dish will be full). Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.