Southwestturkeymelt Recipes

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SOUTHWEST TURKEY WRAP



Southwest Turkey Wrap image

Provided by Liz Kelsay

Number Of Ingredients 7

1 9 oz Package Turkey Lunch Meat
4 Southwest Seasoned Flour Tortillas ((regular flour tortillas work too))
4 slices Sliced Havarti Cheese
1 Tomato (Sliced)
1 Red Pepper (Sliced)
1/2 Cup Mayonnaise
1/4 Cup Salsa (drain excess liquid so sauce doesn't become too runny. )

Steps:

  • In a small bowl mix together the salsa and mayo.
  • Spread desirable amount of sauce on a tortilla and add 1/4 of the remaining ingredients to each tortilla and roll up.

SOURDOUGH TURKEY MELTS



Sourdough Turkey Melts image

When days feel rushed, these sandwiches with turkey and green chiles are one of my favorite standbys. They stack up in about 10 minutes, honestly. -Leah Carter, San Pedro, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 6

2 tablespoons mayonnaise
4 slices sourdough bread
1/4 cup canned chopped green chiles
1/4 pound thinly sliced deli turkey
1/4 cup shredded Colby-Monterey Jack cheese
1 tablespoon butter, softened

Steps:

  • Spread mayonnaise over two slices of bread. Layer with green chiles, turkey and cheese. Top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 1-2 minutes on each side.

Nutrition Facts : Calories 428 calories, Fat 23g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 1146mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.

SOUTHWESTERN MINI TURKEY MEATBALLS



Southwestern Mini Turkey Meatballs image

Bite-sized meatballs served with a spicy, creamy salsa dip. Makes enough for a party!

Provided by Dannon Oikos

Categories     Trusted Brands: Recipes and Tips     Dannon Oikos®

Time 45m

Yield 24

Number Of Ingredients 10

2 pounds ground turkey
1 cup finely crushed tortilla chips
1 egg
2 cups Dannon Oikos Plain Greek Nonfat Yogurt
½ cup chopped cilantro
1 cup prepared (jar) picante sauce or salsa, divided
1 cup frozen corn kernels, thawed
1 cup black beans
1 teaspoon cumin
1 teaspoon ground chipotle chili powder, divided

Steps:

  • In a bowl Mix together yogurt, salsa, cumin and chipotle chili powder. Set 1 1/2 cups aside in the refrigerator.
  • In another bowl mix together turkey, crushed chips, egg, remaining seasoned yogurt, cilantro, corn, black beans. Using a small scoop spoon, make tablespoon sized balls, and place on a lightly greased shallow baking sheet and bake in a preheated 400 degrees F for 20-25 minutes or until lightly browned.
  • Serve meat balls on shredded lettuce with reserved sauce for dipping.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 8.7 g, Cholesterol 36.9 mg, Fat 3.5 g, Fiber 1.7 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 102.6 mg, Sugar 0.8 g

SOUTHWEST TURKEY MELT



Southwest Turkey Melt image

Make and share this Southwest Turkey Melt recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 21m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup salsa (I use hot)
3 tablespoons mayonnaise
3 green onions, thinly sliced
1 lb sliced deli turkey
8 slices sourdough bread or 8 slices any sandwich bread
4 slices monterey jack pepper cheese
sliced jalapeno pepper
4 tablespoons butter or 4 tablespoons margarine

Steps:

  • In small bowl, combine the salsa, mayo, and green onions; mix well.
  • Evenly divide the turkey over 4 slices of bread, then place a slice of cheese over each.
  • Spread salsa mixture evenly over the cheese, then distribute sliced jalapeno peppers over the salsa mixture; top with remaining bread.
  • In a large skillet, melt 2 T butter over low heat.
  • Place the sandwiches in the skillet and cook for 2-3 minutes.
  • Add more butter if needed, turn the sandwiches over and cook another 2-3 minutes, or until cheese is melted and bread is golden brown.
  • Serve immediately.

SOUTHWESTERN TURKEY WITH CHIPOTLE GRAVY



Southwestern Turkey with Chipotle Gravy image

Provided by Food Network Kitchen

Time 12h10m

Yield 8 to 10 servings

Number Of Ingredients 29

1 12- to 14-pound turkey (thawed if frozen)
Kosher salt
1 tablespoon packed light brown sugar
1 tablespoon ancho chile powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon onion powder
1 onion, quartered
1 carrot, cut into chunks
1 stalk celery, cut into chunks
3 sprigs thyme, plus 1 tablespoon chopped leaves
1 1/2 sticks (12 tablespoons) unsalted butter
1/2 cup heavy cream
1 chipotle chile in adobo, minced, plus 1 to 2 tablespoons sauce from the can
1 to 2 teaspoons sherry vinegar or dry sherry
Classic Gravy, recipe follows
10 tablespoons unsalted butter, plus more as needed
Turkey neck and giblets (liver discarded)
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
3 sprigs thyme
2 bay leaves
1/2 cup dry white wine
8 cups low-sodium chicken or turkey broth, plus more as needed
3/4 cup all-purpose flour
Turkey pan drippings
Kosher salt and freshly ground pepper

Steps:

  • The day before roasting, prepare the rub: Remove the neck and giblets from the turkey; refrigerate until you make the gravy. Pat the turkey very dry with paper towels. Whisk 2 tablespoons salt, the brown sugar, chile powder, 2 teaspoons paprika, the cumin, coriander and onion powder in a small bowl. Spread about one-quarter of the rub inside the cavity of the turkey and spread the rest all over the skin. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, overnight.
  • The next day, let the turkey let sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
  • Pour or wipe out any juices that have collected in the bottom of the roasting pan. Stuff the turkey cavity with the onion, carrot, celery and thyme sprigs. Tie the legs together with kitchen twine and tuck the wings under the body.
  • Melt the butter in a small saucepan over low heat; whisk in the chopped thyme and the remaining 1 teaspoon paprika. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make the Classic Gravy, adding the heavy cream and chipotle and sauce with the stock in step 2.
  • After the turkey has roasted 1 hour, baste it with the drippings. Continue roasting, basting every 30 minutes, until the skin is dark golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
  • Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the vinegar into the finished gravy.
  • Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
  • Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
  • Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.

DELICIOUS TURKEY MELT



Delicious Turkey Melt image

Make and share this Delicious Turkey Melt recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

2 medium onions, sliced
4 tablespoons butter or 4 tablespoons margarine, divided
4 tablespoons barbecue sauce
8 slices sourdough bread
8 slices monterey jack cheese
8 slices Canadian bacon
8 slices cooked turkey
dill pickle slices

Steps:

  • In a large skillet, saute onions in 1 tablespoon of butter until tender; remove and set aside.
  • Spread barbecue sauce on four slices of bread.
  • Layer each with one slice of cheese, 2 slices of Canadian bacon and turkey, pickles, onions, and top of with another slice of cheese.
  • Cover with remaining slices of bread.
  • In the same skillet over medium-low heat, melt remaining butter as needed.
  • Cook sandwiches on both sides until golden brown and cheese is melted.

SOUTHWEST TORTILLA-TURKEY SKILLET



Southwest Tortilla-Turkey Skillet image

I wanted to cut back on red meat, but my husband thinks ground turkey can be dry. I think the taco seasoning and jalapeno juice in this recipe give the turkey added flavor and moistness...and he agrees! -Lindsay Ludden, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound ground turkey
3/4 cup black beans, rinsed and drained
1/2 cup water
1/3 cup sliced ripe olives
2 tablespoons reduced-sodium taco seasoning
1 tablespoon juice from pickled jalapeno slices
1 flour tortilla (10 inches), cut into 1-inch pieces
1/2 cup shredded reduced-fat Mexican cheese blend
2 tablespoons pickled jalapeno slices
2 tablespoons reduced-fat sour cream

Steps:

  • In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the beans, water, olives, taco seasoning and juice from jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, for 6-7 minutes or until thickened. , Stir in tortilla pieces. Sprinkle with cheese and jalapeno. Remove from the heat and cover for 1-2 minutes or until cheese is melted. Serve with sour cream.

Nutrition Facts : Calories 496 calories, Fat 21g fat (8g saturated fat), Cholesterol 91mg cholesterol, Sodium 1502mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 6g fiber), Protein 39g protein.

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