Friday, August 3, 2007
Turkey Fajitas & Guac
This week we went to our local farmers market for the first time. It was still open when we got home from work Tuesday night so we walked over there with Leela and scoped it out. I still had red bell peppers and a maui sweet onion from our excursion so I thought fajitas would be good. I found this recipe on Foodnetwork.com and modified it only slightly.
I also made some brown rice and guacamole and our friends brougt over chips & beans and it was really good!
Food Network Recipe
3 tablespoons canola oil
1 small red onion, thinly sliced
1 red bell pepper, cored, seeded, and thinly sliced
1 green bell pepper, cored, seeded, and thinly sliced
1 clove garlic, minced
1 pound skinless, boneless turkey breast, cut into thin strips
1/2 tablespoon ground cumin
1/2 tablespoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 dashes cayenne pepper
6 large red leaf lettuce leaves
2 tablespoons finely chopped cilantro leaves
4 ounces shredded Colby Jack cheese, Monterey Jack, or Cheddar
1/4 cup sour cream
Heat the oil in large skillet over high heat. Add the onion, peppers, and garlic and cook, stirring, until slightly softened. Add the turkey, cumin, chili powder, salt, pepper, and cayenne and cook, stirring, until cooked through, about 5 minutes.
Spoon a couple tablespoons of the turkey mixture on the inside of a lettuce leaf, top with a tablespoon of cheese and a dollop of sour cream, and roll up like a burrito. Close with toothpicks. Repeat to make 6 wraps total.
Serve with salsa picante and guacamole, if desired.
*here's what I changed;
(first I noticed they include cilantro as an ingredient then...never mention it in the instruction...anyhow...)
I used Olive Oil and sauteed the onions, bell peppers (I used 2 red instead of 1 red one green), cilantro and garlic- then set aside and covered.
Then satueed turkey and spcies (using Misto Olive Oil sprtizer a bit while stirring)
I served it with warm tortillias (instead of lettuce wraps)topped with guacamole and sour cream with refried beans and brown rice & chips on the side.
Guacamole- winged it;
3 ripe avacados
1/4 chopped maui sweet onion
Lemon juice (squeezed most of the juice of one small-med lemon)
1 finely chopped jalapeno
a few pinches of chopped cilantro
pinch of kosher salt
dash (or two)hot sauce
spoonfull of sour cream
Mix & serve... (and usually cover an refridgerate about an hour befoer serving, but we ate it right away)