Leftover Turkey Taquitos With Nutty Buffalo Dipping Sauce 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 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.