Turkey Taquitos | Canadian Turkey

Ingredients

2 Tbsp (30 mL) olive oil
½ large onion, diced finely
2 cloves garlic
1 tsp (5 mL) toasted cumin
1 tsp (5 mL) chili powder (optional)
1 can (18 oz/540 mL) diced tomatoes with green chilies, drained
2 cups (500 mL) shredded turkey breast or thigh meat
2 cups (500 mL) shredded Monteray Jack, Manchego or Mozzarella
2 Tbsp (30 mL) fresh cilantro (optional)
¼ cup (60 mL) green onions, minced
½ tsp (2.5 mL) salt
Pepper, to taste
10-12 small flour or corn tortillas
2 Tbsp (30 mL) Vegetable oil, for frying

To Serve:

Salsa
Sour cream
Green onions
Cilantro

These delicious little roll-ups are so versatile and adaptable to your tastes. If you prefer another spice blend, go for it. If you want to take this in an Asian direction, stuff with the shredded turkey, cilantro/green onion, bean sprouts, a peanut satay sauce and egg roll wrappers in place of tortillas.

Directions

Drizzle olive oil in a large skillet over medium heat. Add in the onions and sweat for 5 minutes. Add the garlic, cumin and chili powder, if using. Cook for another 1 minute.
Pour in the drained tomatoes with chilies and cook until any liquid has reduced, 5-10 minutes.
Remove from heat and mix in the shredded turkey, cheese, cilantro and green onion. Taste mixture for seasoning and adjust if needed.
Place 2 Tbsp (30 mL) of the mixture into each tortilla and roll up into a firm tube. Secure with a toothpick.
Pour enough vegetable oil to fill 2" (5 cm) of your skillet or dutch oven. Bring to medium-high heat (350^oF/175^oC) and shallow-fry each stuffed tortilla 1-2 minutes on each side or until golden brown. They should be light golden brown and crisp. Place on clean towel or paper towel to drain.
Serve with sour cream, salsa, green onions and cilantro.