| 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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