Turkey Flautas Food

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.

CRISPY TURKEY FLAUTAS

Steps:

• Mix shredded turkey, pepper Jack cheese, green onions, salt and pepper together in a bowl.
• Wrap stack of tortillas in a paper towel and place in a sealable plastic bag. Seal the bag only halfway. Microwave on high until tortillas are hot and flexible, about 45 seconds. Keep tortillas warm in the bag as you fill the others.
• Place 2 tortillas on a work surface, one about 2 inches off center of the first creating a longer partially double tortilla. Spoon about 1/4 to 1/3 cup turkey mixture in a row just below the center of the long side of the tortilla. Paint a bit of egg white along the top edge of the tortillas. Bring bottom edge of the tortilla up and over the filling and roll rather tightly toward the top edge over the egg white. Set aside with the fold on the bottom while you fill the remaining tortillas.
• Place 1/4 inch vegetable oil in a saute pan over medium heat. When oil is hot, place flautas in oil, seam side down. Press down gently with a spatula a couple of seconds to flatten bottoms. Fry in batches until flautas are crispy, golden, and heated through, 3 to 4 minutes per side. Drain about a minute on paper towels. Serve topped with shredded cabbage, guacamole, sour cream, salsa, and chopped cilantro.

CRISPY FLAUTAS

Steps:

• Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside.
• Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas.
• Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C).
• Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.

PHENA'S BAKED TURKEY FLAUTAS #A1

Steps:

• Preheat oven to 425 degrees.
• Heat a large skillet, lightly coated with olive oil, over medium heat. Add turkey, crumbling with a fork, onion, garlic and A1, continue cooking until ground turkey is done. Remove from heat.
• In a medium bowl, combine goat cheese, salsa, lime juice, cumin, chili powder and smoked paprika. Mix well. Add spinach and corn, stir to combine.
• Add goat cheese mixture to ground turkey, stir to combine.
• Spray a cookie sheet lightly with olive oil.
• Spoon 1 1/2 tbsp turkey mixture onto lower third of tortilla. Roll tortilla as tightly as you can and place on cookie sheet, seam side down. Repeat with remaining tortillas.
• Spray tops of tortillas lightly with olive oil.
• Bake for 20-25 minutes or until crisp and golden brown.
• These should served warm and topped with: sour cream, salsa, guacamole, shredded cheese or any dipping sauce of your liking.

TURKEY FLAUTAS

Steps:

• In Bowl, combine cooked turkey, shredded Monterey Jack cheese, mayo and cumin. Place mixture down the center of each flour tortilla. Roll tortillas around fillings and pick each with a wooden toothpick to hold tortilla together. In large skillet, in hot oil, fry tortillas until crisp and golden brown. Drain tortillas on paper towels, remove toothpicks. Serve flautas with desired toppings and Mexican condiments such as sour cream, guacamole and salsa.