Sunday, November 30, 2008

Southwestern Turkey Bake

Here's another easy & tasty way to use some leftover Thanksgiving turkey. This recipe makes 6 servings.

1 1/2 cups cooked white rice
1 small can green chilies (your choice of mild or hot), drained & chopped
3 cups cubed cooked turkey
1 12-oz can of Mexican-style corn (corn kernels with diced peppers)
1 cup Pepper Dog Salsa, your choice of Mild, Medium, Hot or Salsa Verde
1 cup shredded Monterey Jack cheese
Optional: Sour cream as garnish

Preheat your oven to 350 degrees, and grease a 12 x 7 1/2 x 2 baking dish. Set aside 1 tablespoon of the chopped green chilies to use as a garnish. In a large bowl mix together the remaining chilies, cooked rice, turkey, corn, and salsa. If the mixture seems too dry, add a bit more salsa. Spoon the mixture into the baking dish and sprinkle top with cheese. Bake at 350 degrees until hot and the cheese has melted, about 25 to 30 minutes. Remove from oven, and spoon some sour cream down the center if desired. Sprinkle with reserved chopped chilies, and serve with a tossed green salad on the side (to complement the flavors in this recipe, I like to garnish my salad with avocado slices and dress it with a homemade olive oil & lime juice vinaigrette).

Zestfully yours,

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