| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
|
6 |
Servings |
INGREDIENTS
| 1 |
c |
Minced onion |
| 1 |
ts |
Safflower oil |
| 1/2 |
c |
Defatted Chicken Stock |
| 1 |
tb |
Minced garlic |
| 4 |
c |
Diced turkey meat — |
|
|
Skinned |
| 1/2 |
c |
Diced celery |
| 1/2 |
c |
Chopped carrot |
| 1/4 |
c |
Minced parsley |
| 1 |
c |
Water |
| 1 |
c |
Diced tomatoes |
| 1/2 |
ts |
Ground cloves |
| 2 |
tb |
Chili powder — or to taste |
| 1/2 |
ts |
Tabasco Sauce |
| 4 |
oz |
Canned green chiles — |
|
|
Chopped |
|
|
Herbal salt substitute and |
|
|
Pepper — to taste |
| 12 |
|
Flour tortillas |
| 1/2 |
c |
Grated lowfat Cheddar |
|
|
Cheese |
INSTRUCTIONS
1. In a Dutch oven over medium-high heat, saute onion in oil and stock
until soft. Add garlic, turkey, celery, carrot, parsley, and tomatoes and
saute, stirring frequently, for 10 minutes.
2. Add the water, cloves, chili powder, Tabasco, and green chiles. Lower
heat, cover, and cook for 25 minutes. Taste for seasoning and add salt
substitute and pepper, if necessary.
3. Warm tortillas by placing in a toaster oven or conventional oven for 5
minutes at 200 degrees F.
4. To serve, spoon approximately 1/3 cup chili into each tortilla, cover
with grated cheese, and roll.
Recipe By : the California Culinary Academy
From: Date: 05/28
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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