| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main, Poultry, Leftovers, Quick&easy, Microwave | 4 | Servings | |
INGREDIENTS
| 1 | Ear fresh corn | |
| 1 | md | Onion; slice into thin rings |
| 1 | sm | Green bell pepper; cut into thin strips |
| 1 | Garlic clove; finely chopped | |
| 2 | ts | Olive oil |
| 1/2 | ts | Ground cumin (cominos) |
| 1 | c | Chunky salsa |
| 2 | c | Shredded cooked turkey |
| 4 | (8-inch) flour tortillas | |
| 4 | tb | Nonfat sour cream |
| 4 | minutes or until steaming. |
INSTRUCTIONS
Remove husk and silk from corn. Rinse and wrap in heavy-duty plastic wrap. Microwave on high 3 minutes; set aside. In 2-quart glass measure or casserole, place onion, bell pepper, garlic, oil and cumin. Cover with vented plastic wrap or lid, and microwave on high 5 minutes. Cut corn from cob, and add to onion mixture along with salsa and turkey. Re-cover, and microwave on high To heat tortillas, wrap in damp paper towel; microwave on high 40 to 60 seconds or until hot. Divide turkey mixture among tortillas, and top each serving with 1 tablespoon sour cream. Serve immediately. from "Microwave" column, Houston Chronicle 7/8/98, adapted from "Country Living Picnics and Porch Suppers" by Diane Gold Murphy and the editors of Country Living Magazine typed and posted teri Chesser 7/98 Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on Jan 11, 99
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