| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken and, Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Wheat flour tortillas; (about 6 1/2 inches) |
| 1 |
c |
Sliced mushrooms |
| 1 |
md |
Clove garlic; minced |
| 1 |
tb |
Margarine |
| 1 |
cn |
Condensed broccoli cheese or cheese soup; (10 3/4 ounces) |
| 1/2 |
c |
Sour cream |
| 2 |
c |
Cubed cooked turkey |
| 1 |
c |
Cooked broccoli flowerets* |
| 1 |
c |
Sliced cooked carrots* |
| 1/4 |
c |
Sliced green onions |
INSTRUCTIONS
Lightly brush 6 (10 ounce) custard cups, ramekins or small bowls with
softened margarine. To prepare each tortilla shell, soften tortilla by
warming briefly in skillet or microwave oven. Gently push tortilla into
custard cup to form shell. Place cups on baking sheet. To make filling, in
large non-stick skillet, saute mushrooms and garlic in 1 tablespoon
margarine. Stir in soup and sour cream, blending well. Stir in turkey,
broccoli, carrots and green onions. Spoon about 3/4 cup filling into each
tortilla shell. Bake at 375 degrees F for 20 to 25 minutes until filling is
hot. Carefully remove baked shells from custard cups.
Serves 6.
*Or use 2 cups of any left-over cooked vegetables, such as peas, cut green
beans, corn, cauliflower, asparagus, etc.
Per serving: 316 calories, 20g protein, 26g carbohydrates, 15g total fat,
2 g dietary fiber
* Source: The Tortilla Industry Association.
80603km1-Wednesday KitMailbox Digest #1 06/03/98-Wednesday 4 Messages
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”