Breakfast
Turkey Breakfast Tacos
3
tacos
Serving Size
50
mins.
Total Time
Ingredients
Turkey Breakfast Tacos
4 ½ oz.
Turkey Taco Filling
2 ea.
Eggs, scrambled
3 tbsp.
Roasted tomato salsa
3 tsp.
Green onion, chopped
3 tsp.
Jack cheese, shredded
Directions
- 1. On a griddle or a sauté pan over medium-high heat, heat the tortillas on both sides for 5–10 seconds per side.
- 2. Place each warm tortilla on a plate and fill with 1 ½ ounces (2 tablespoons) of taco filling, 3 tablespoons of scrambled eggs, 1 tablespoon of roasted tomato salsa, 1 teaspoon of chopped green onions and 1 teaspoon of shredded jack cheese.
- 3. Serve.
Ingredients
Turkey Taco Filling
Yield: Filling for 9 tacos
1 lb.
Turkey Thigh Roast
2 oz.
Corn oil
4 clove(s)
Garlic, minced
1 cup(s)
Green onion, diced ¼-inch thick
½ cup(s)
Onion, diced ¼-inch thick
1 ea.
Jalapeño, seeds and stems removed, diced
1 tbsp.
Pasilla chili powder
2 tsp.
Cumin seed, toasted, ground
1 tsp.
Oregano
—
Allspice, a dash
¼ tsp.
Black pepper
1 tsp.
Salt
1 cup(s)
Enchilada sauce
1 tbsp.
Ancho chili puree
¼ cup(s)
Raisins
½ cup(s)
Jack cheese, shredded
Directions
- 1. In a heavy-duty sauté pan, heat the oil.
- 2. Add the garlic and sauté for 30 seconds. Add the onions and sauté for 2 minutes.
- 3. Add the jalapeño, pasilla chili powder, cumin, oregano, allspice, black pepper and salt. Stir and blend well.
- 4. Add the enchilada sauce, ancho chili puree and turkey thigh roast. Simmer for 5–10 minutes (the filling must be moist but not saucy).
- 5. Remove the pan from the heat and add the raisins and shredded cheese. Blend well.
- 6. Serve.
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