It’s Brutal. I Want More.

This week, Ben and I sought to use up our leftover turkey, so we chose smothered turkey burritos. We had an absolutely wonderful Thanksgiving with friends and family, but let’s be honest. The holidays are exhausting! We needed something easy.

Ben’s role in our meal was limited to lettuce prep, draining and rinsing a can of beans, sautéing onions, getting everything out of the fridge (including some things we needed) and keeping spirits bright. We had a general concept, but pretty much made things up as we went. The end result was delicious, but quite spicy. Ben was in a quandary – drinking water, mopping his brow, taking another bite, proclaiming it brutal, asking for more. It went on for a burrito and a half before we suggested walking away. He seemed both relieved and disappointed.

Smothered Turkey Burritos

1 tablespoon olive oil

1 onion, chopped

2 cups cooked turkey, cubed

1 can pinto beans

1 7-ounce can sliced hatch green chili peppers

1/2 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon adobo

1/2 teaspoon cumin

1/2 teaspoon coriander

7-8 large flour tortillas

1/2 pound pepper jack cheese, shredded

1 16-ounce jar green enchilada sauce

11-12 slices hatch chili cheese

1 head romaine lettuce, shredded

1 quart cherry tomatoes, quartered

1/2 bunch cilantro leaves

Juice of 1 lime

Salt to taste

Guacamole

Sour cream

1. Sauté onion in olive oil. Add turkey, beans, chilies and spices, stirring until heated through.
2. Turn on broiler.
3. Combine tomatoes, cilantro, lime juice and salt. Set aside.
4. Heat enchilada sauce in a small saucepan.
5. In a shallow, nonstick, dry pan, heat a tortilla until pliable. Remove and top with 1/4 cup shredded pepper jack cheese, and 1/2 cup turkey mixture. Fold in both sides, and then roll up, front to back, like a, you know, burrito. Repeat with remaining tortillas and filling.
6. Heat each rolled burrito in nonstick pan for a minute or two, turning to brown slightly on each side. Place browned burritos in greased casserole dish.
7. Pour warm enchilada sauce over burritos.
8. Top burritos with hatch chili cheese slices.
9. Place under broiler for a minute and a half, until cheese is bubbly and beginning to brown.
10. Serve with shredded lettuce, tomato mixture, sour cream and guacamole.

We had a wonderful Thanksgiving, and hope you did, too.