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Saturday, 20 June 2009 11:29 |
2 cups cooked turkey meat- cut into chunks or 1 pound cooked ground turkey
1 large shallot or ½ small onion chopped
8 large mushroom sliced
1 small zucchini sliced ½ thick
½ cup chopped Pablano or Anaheim chili,
1 teaspoon Fuller’s Paravangna Herb Blend
2 teaspoon oil
8 ounces of soft goat cheese, cut into 1 ½ inch chunks
Salt and pepper to taste
Corn tortillas
Garnish:
Chopped avocado
Chopped tomatoes
Shredded lettuce
Salsa
Heat the oil in a large skillet; add the shallots and sauté until slightly browned. Stir in the herb blend. Add the remaining vegetables; stir and cooking for about 4 minutes or until the veggies are cooked but still firm. Add the chopped turkey and season. Cook until turkey is thoroughly heated.
Warm the tortillas. Spoon veggie mixture on to tortilla and top with several chunks of goat cheese and desired garnishes.
Serves 4 – two tortillas per person. |
