Serves 4
Talk about a delicious remix – turkey, roasted poblanos and pumpkin puree in the sauce. #leftoversrule
INGREDIENTS
- 2 tablespoons olive oil
- 3 Poblano peppers
- 1/2 onion, diced
- 1 garlic clove, sliced
- 1 cooked turkey thigh, diced
- 1 cup heavy cream
- 1 cup pumpkin puree
- 1/4 cup chicken broth
- 6 white corn tortillas
- 1 cup Monterey Jack cheese, shredded
DIRECTIONS
- Preheat hot grill, keep it on for later too
- Blacken poblano skins under hot grill, wipe off skin with kitchen paper, de-seed and dice
- Preheat oil large skillet to medium heat, cook onion for 2 minutes, add Poblano's and garlic cook for 2 more minutes
- Add turkey to skillet, cook for 3 more minutes
- Whisk cream and pumpkin, pour 1/2 of mixture into large oven proof dish
- Soak tortillas for 30 seconds in broth
- Divide mixture into 6 tortillas evenly and roll
- Sprinkle over cheese and then evenly pour over the remaining sauce
- Grill for 10 minutes, serve