avocado, corn, cheddar, jalapenos, and olives.
I thought we needed to get a bit more creative before we all tired of leftovers, so here’s something that my family happily welcomed. At first when they saw me shredding turkey breast, they said, “Turkey again?” Then came the deflated sighs.
But when they tasted these Southwestern Egg Rolls that are crunchy, spicy and bursting with all kinds of flavors, I heard a different kind of sigh. You know, the one you hear when someone bites into something that pleases the palate.
So, give these big bites a try and get away from the humdrum turkey leftovers. Serve them warm with your favorite taco sauce or hot sauce.
Didn’t have turkey for Thanksgiving? It’s great with chicken, too.
12 flour tortillas (8 inches in diameter)
4 cups shredded turkey
1½ tsp. chili powder
1½ tsp. garlic salt
2 cups shredded cheddar cheese
1½ cups sliced black olives
about 1 cup sliced jalapenos
1 can corn kernels
oil for frying
hot sauce for serving
Toss the turkey meat with the chili powder and garlic salt.
It’s easier to roll the tortillas if you start with the smaller ingredients. Put about a tablespoon of corn on the tortilla, leaving about an inch and a half space on each side of the tortilla. Put several olive slices on top of the corn. Add some jalapeno slices on top of the olives. Sprinkle some cheese on top of everything. Add a few slices of avocados next. Then top it all with the turkey.
Fold the left and right sides of the tortilla towards the center. Hold all the stuffing together, squeezing it really tight, and roll the tortilla away from you like a burrito. Stick a toothpick in it to hold it together until you’re ready to fry them.
Fill a small frying pan with oil to about a half an inch deep. Keep it on medium heat, so the tortillas brown slowly and the insides get hot. Remove the toothpicks before frying and place the roll seam side down into the hot oil. Fry each side until golden brown. Slice in half and serve with your favorite hot sauce.
Recipe by Pearl