Cold Heirloom Tomato Soup With Tropical Lobster Relish Recipes

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LEFTOVER TURKEY TAQUITOS WITH HEIRLOOM TOMATO RELISH



Leftover Turkey Taquitos with Heirloom Tomato Relish image

Provided by Matthew Grunwald

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 19

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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