Hope you had a great Thanksgiving holiday! I can’t wait to tell you about my Willie Bird Turkey that I won from Williams-Sonoma but you’ll have to wait just a bit longer for that post.
It’s been a few days since the holiday, do you have some turkey around still? Tried to get rid of it and there’s still some sitting in the fridge? I’ve got a fun dish for you that’s just different enough that you won’t even know it’s leftovers.
- 2/3 cup onion, chopped
- 1 shallot, chopped
- 1 clove garlic, chopped
- 1 Tablespoon Jalapeno, chopped
- 1 1/2 cups shredded turkey
- 1 1/2 cups shredded cheese (any variety, I used a smoked gouda)
- 2/3 cup canned tomatoes (I used Red Gold diced with green chiles)
- 18 corn tortillas
- 2 cups vegetable oil, plus 1 Tablespoon
Heat 1 Tablespoon oil in a medium saute pan. Cook onion, garlic and jalapeno just until softened.
In a large bowl, combine the shredded turkey, cheese and tomatoes. Stir in the cooked onion mixture.
Heat the 2 cups of vegetable oil to 350 degrees over medium heat. Quickly dip each tortilla in the oil and immediately remove. Place 2 tablespoons of the turkey mixture across the tortilla and tightly roll it up, securing it with a toothpick.
Return the taquitos to the oil and cook until crisp, turning once, about 2-3 minutes. Drain the taquitos on paper towels and sprinkle with kosher salt.
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I am sure you love food. Otherwise, you won’t be here. As a full-time and a part-time chef at a local restaurant, I know my way around food. Ever since I was a young girl, I enjoyed helping my mom in the kitchen.
We would often experiment with the spices, ingredients, and flavors and create great meals for my brothers and dad. Since cocking was my first passion, I decided to go in that direction. I finished culinary school, got my first job, and started developing my skills.
Later when kids came, I had all the liberty in the kitchen to combine some of the unique flavors. A lot of them were a success, but now and there I would make a couple of mistakes.