I found this great recipe in Taste of Home Feast!!! It caught my eye not only because I love Mexican food but because it was a Grand Prize recipe in their contest. And it is really, really good. I could not wait to have this for leftovers the next night! Keep in mind you really need to love cilantro to appreciate this recipe. My husband and son were so so about it but only because of the amount of cilantro used. It calls for a cup of cilantro leaves that you can definitely cut back on if you are not that crazy (like I am) about cilantro. The filling is also wonderful and there were no complaints about that at all! Hope you are all enjoying the lovely weather we are having if you live in Virginia. A beautiful sunny day today and looks like it will be in the high 70's tomorrow. I wish we had this every day!
1 1/4 cups frozen corn, thawed (I used canned)
1 can (4 oz) chopped green chilies
1 cup fresh cilantro leaves
1/3 cup heavy whipping cream
1/4 tsp salt
1/4 tsp pepper
1 lb ground turkey
1/3 cup chopped onion
1 garlic cloved, minced
1 Tbsp olive oil
3/4 cup salsa
1 Tbsp cornmeal
2 tsp chili powder
1 1/2 tsp ground cumin
1 tsp dried oregano
1/8 tsp salt
1/8 tsp pepper
6 flour tortillas (8 in), warmed
1 1/4 cups shredded Mexican cheese blend, divided
1/4 cup sliced ripe olives (I omitted these)
Place the first 6 ingredients in a food processor; cover and pulse until blended.
In a large skillet, cook the turkey, onion and garlic in olive oil over medium heat until meat is no longer pink. Remove from heat; stir in the salsa, cornmeal and seasonings.
Spoon 1/3 cup turkey mixture down the center of each tortilla; top with 2 Tbsp of cheese. Roll up and place seam side down in a greased 11 in x 7 in baking dish. Spoon corn mixture over the top; sprinkle with olives and remaining cheese.
Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 5 - 10 mintes longer or until heated through.