Cold Heirloom Tomato Soup With Tropical Lobster Relish Food

LEFTOVER TURKEY TAQUITOS WITH HEIRLOOM TOMATO RELISH

Leftover Turkey Taquitos with Heirloom Tomato Relish image

Provided by Matthew Grunwald

Time 40m

Yield 6 servings

Number Of Ingredients 19

Ingredients

Vegetable oil
1 pound leftover roast turkey, small-diced
1 cup leftover cooked spinach
1/2 cup mascarpone cheese
1 bunch cilantro, chopped
1 yellow onion, peeled and thinly sliced
2 teaspoons ground coriander
1 teaspoon chili powder
Kosher salt and freshly cracked black pepper
Twelve 6-inch white corn tortillas
2 avocados, small-diced
2 heirloom tomatoes, small-diced
4 limes, juiced
1 serrano chile, thinly sliced
1 bunch cilantro, chopped
1 bunch green onions, thinly sliced
1/4 cup leftover gravy
1 teaspoon honey
Kosher salt and freshly cracked black pepper

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.

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