Turkey Burritos of Delishisness
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1 T Peanut Oil2 Medium Onions, mincedKosher salt to taste (roughly 1.5 tsp...add part to raw onion...season more at the end if necessary)2 T Ancho (or other) Chili powder 24 Oz cream cheese - softened at room temp1 cup diced green chilies (roasted, canned kind)3 pounds lean ground turkey20 8 inch flour tortillas
Makes 20 8-inch burritos
*open cream cheese and place in large mixing bowl - set aside
*saute the onions in the peanut oil along with kosher salt and chili powder
*add green chilies
* when the onions have started to turn translucent, add the ground turkey and "crumble" it up to cook until there are no overly large chunks and the meat is thoroughly done... no pink.
*if there is more than a few tablespoons of excess liquid in the pan, either turn the heat up for a minute or two and boil it off (preferred) or.. drain it off...
*add hot turkey mix to the cream cheese and, using a potato masher or large spoon mix the two together until homogeneous. Electric mixing is not advised as it will turn to paste...
*Once the mix is well blended - place a few tablespoons of mixture onto a tortilla and roll burrito style...
*for extra credit you may lightly brown the burritos in a non-stick pan over medium heat...
*serve with green salad or fresh fruit...
*will hold three days in the fridge.....not that it will last that long...
Number of Servings: 20
Recipe submitted by SparkPeople user PAIDIA.
*open cream cheese and place in large mixing bowl - set aside
*saute the onions in the peanut oil along with kosher salt and chili powder
*add green chilies
* when the onions have started to turn translucent, add the ground turkey and "crumble" it up to cook until there are no overly large chunks and the meat is thoroughly done... no pink.
*if there is more than a few tablespoons of excess liquid in the pan, either turn the heat up for a minute or two and boil it off (preferred) or.. drain it off...
*add hot turkey mix to the cream cheese and, using a potato masher or large spoon mix the two together until homogeneous. Electric mixing is not advised as it will turn to paste...
*Once the mix is well blended - place a few tablespoons of mixture onto a tortilla and roll burrito style...
*for extra credit you may lightly brown the burritos in a non-stick pan over medium heat...
*serve with green salad or fresh fruit...
*will hold three days in the fridge.....not that it will last that long...
Number of Servings: 20
Recipe submitted by SparkPeople user PAIDIA.
Nutritional Info Amount Per Serving
- Calories: 307.1
- Total Fat: 10.4 g
- Cholesterol: 56.5 mg
- Sodium: 943.6 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 1.7 g
- Protein: 22.6 g
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