TURKEY ENCHILADAS WITH POBLANOS & PUMPKIN

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

1. Preheat hot grill, keep it on for later too
2. Blacken poblano skins under hot grill, wipe off skin with kitchen paper, de-seed and dice
3. Preheat oil large skillet to medium heat, cook onion for 2 minutes, add Poblano's and garlic cook for 2 more minutes
4. Add turkey to skillet, cook for 3 more minutes
5. Whisk cream and pumpkin, pour 1/2 of mixture into large oven proof dish
6. Soak tortillas for 30 seconds in broth
7. Divide mixture into 6 tortillas evenly and roll
8. Sprinkle over cheese and then evenly pour over the remaining sauce
9. Grill for 10 minutes, serve

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San Diego Fish Tacos

Makes 6 tacos

While they are no hard rules for an authentic SD fish taco - I believe a few things are key. A nicely battered & crispy outside, a moist & tender inside served with a simple white sauce and of course shredded cabbage for crunch. Most any whitefish will do, but we made ours using sculpin from Tommy at Catalina Offshore.

INGREDIENTS

• 1 cup Tempura Flour
• 3/4 soda water
• 1 tablespoon Old Bay Seasoning
• 1 1/4 pounds white fish, skinned, deboned and patted dry - sliced into 1" x 3" pieces
• Vegetable oil for frying
• 3/4 cup sour cream
• 1/3 cup green salsa
• 6 corn tortillas, warmed
• 1 1/2 cups green cabbage, shredded
• Hot sauce & lime wedges  for serving

DIRECTIONS

1. Whisk flour, soda water and Old Bay in a large bowl until smooth
2. Heat a couple inches of oil to 360 degrees in a deep sided pan or pot
3. Combine sour cream & salsa in a small bowl, mix well and set aside.  
4. Dip fish into batter until well coated and gently shake off excess
5. Carefully slide into the oil and cook a couple minutes on each side or until golden brown
6. Remove with a slotted spoon and dry on paper towels
7. Put sour cream sauce on a tortilla, add some cabbage, the fish and top with some hot sauce and a squeeze of lime 
    

Chicken Enchiladas

Ok, so there's a little whipping cream in this - just don't eat the whole thing yourself, ok?

Probably makes 8

3 cups shredded cooked chicken - one of those deli roasted chickens is perfect for this

1 cup Salsa Verde (green salsa)

1-4 ounce can chopped green chilies

1-2 tablespoons chopped chipotles in sauce (more if you like it hotter)

8 - taco size flour tortillas

1 cup chicken broth

2 cups whipping cream

1.5 cups shredded Monterey Jack cheese

Chorizo crema (optional, click here for recipe)

Chopped green onions or cilantro for garnish

• Mix first 4 ingredients in bowl.

• Pour 1/2 the whipping cream in the bottom of a 9x13-baking dish.

• Pour chicken broth in bowl and one by one submerge each flour tortilla.

• Place approximately 1/8 chicken mixture in each wet tortilla and roll up.

• Place all 8 side by side in dish, sprinkle with cheese, and pour remaining whipping cream over top.

• Bake at 350 for 30 minutes.

• Optional: top with chorizo crema and garnish with green onions or cilantro

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Tuna Tacos with Mango

Makes 6

I'll be the first to admit that tuna tacos don't really sound very good - but they are. In fact, they're deeelicious.

Ingredients

• 1 ripe mango, diced small
• 2 tablespoons red onion, diced
• 2 tablespoons fresh cilantro, chopped
• 1/4 fresh lime, squeezed
• 3/4 pound yellow fin tuna, uncooked and diced medium
• 2 tablespoons taco seasoning
• corn tortillas
• 1 tablespoon oil

Directions

1. Mix first 4 Ingredients and set aside
2. Heat oil to almost high
3. In medium pan and add tuna
4. Saute quickly & when almost done stir in seasoning
5. Put in a warmed tortilla and add mango salsa
6. That's all - ok, so it wouldn't kill you to add a little extra squeeze of fresh lime