Mexican Red Quinoa Stuffed Sweet Peppers

Using leftovers in my house is ALWAYS a chore. 1:  My kids and hubby hate leftovers, 2:  it is hard to make only myself leftovers while they eat crap (aka boxed mac-n-cheese or cup of soups which my kids would live on if I’d let them) So today I decided I wouldn’t tell them I was using leftovers to create this dish, and see how that went over.

I had leftover ground turkey and some sweet peppers. I am rummaging through my fridge to see what I can make to go along with it. I always turn everything into a Mexican type meal so I was determined NOT to make this dish that way. Now I see your brow furrowing and your mind racing saying…wait the name of the dish begins with Mexican.

And…You are right, because there is simply no way for me to NOT make a Mexican based dish, I simply love it way too much. My favorite quote of the night was from my daughter, who upon returning home from the mall, ate dinner and stated: “It tastes like a party in my mouth” I do not know 1 chef who would not like that type of review! #missionaccomplished!

Now, this dish is packed full of flavor and guess what? FULL of nutrients too! How awesome is that?! Common, get your shopping list ready and get this dish done!

INGREDIENTS

• 18 sweet peppers, cleaned, top off and de-seeded
• 1/2 lb. ground turkey
• 1 can diced green chilis
• 1 clove garlic, minced (I use microplane)
• juice of 1 lime
• 2 tsp onion powder
• salt/pepper, to taste
• olive oil, as needed
• 2 tbs fresh cilantro chopped & washed
• 1/2 cup Red Quinoa
• 1 cup beef broth
• 1/2 cup jack cheese, shredded

DIRECTIONS

1. Line a sheet pan with foil and drizzle olive oil over it, about 2 tsp.
2. In a skillet brown ground turkey
3. Add garlic, onion powder, and salt/pepper.
4. Once almost browned, add lime juice and green chilis.
5. Continue to cook over medium high until thoroughly cooked.
6. While cooking stuffing mixture, rinse  1/2 cup red quinoa in a strainer
7. Add to pot with beef broth.
8. Bring to boil and reduce heat cooking on low simmer for about 15 minutes or until all liquid is absorbed.
9. Once stuffing mixture is finished remove from heat and let cool.
10. Once quinoa is finished add 1/4 cup to stuffing mix, combine well and add 1 tbs chopped cilantro.
11. Using a teaspoon measure stuff the peppers until filled to the top.
12. Roll in olive oil on sheet pan and continue until all peppers are stuffed.
13. Top all peppers with shredded jack cheese evenly. (I push them all together to cheese is not wasted on pan, but ooey gooey goodness all over peppers) 
14. Bake for 10 minutes on 375 degrees, then broil for 5-7 minutes.
15. Let cool for about 5 minutes. Serve peppers on top of remaining red quinoa and remaining cilantro, and prepare to lick your plate clean!

Additional Hint:

IF your kids are anti-peppers (I have 2) whether they are sweet or otherwise, wrap the filling into a corn or flour tortilla and heat up and roll like a burrito. They will be just as pleased with the dish as you. You still are getting that quinoa in them and a healthy meal!

 

Turkey Skewered Meatballs with Pomegranate Sauce

sweetheatchefs.com

This week in my kitchen has been a trial and tribulation week. Trial, error, success, mess, crying, laughing and doing it all over again. This recipe was no exception, including all the pictures that went with it that got erased! All I can say is if you don’t try you won’t succeed, AND make sure you read a recipe in its entirety before buying ingredients AND proceeding to make it. This recipe was adapted from one I saw recently on a blog, click here for the original version. I adapted it to fit our household and you can too. This is a healthy meal and pretty filling with just 2 meatballs served with the rice and a salad.

INGREDIENTS

• 2 pomegranates (do not use pomegranate juice as it will not reduce)
• 1 clove garlic, slightly pressed
• 3/4 cup dry white wine
• 1 sprig rosemary

• 2 lb ground turkey
• 1 large shallot, finely diced
• 1/2 cup shredded Pecorino Romano cheese (divided)
• 2 slices of whole wheat bread
• 1 egg, beaten
• ½ cup plain breadcrumbs or panko crumbs (divided)
• 1 cup stock (chicken or vegetable)
• 1 cup chopped hazelnuts (can use pecans or walnuts instead)
• 1/4 tsp nutmeg or to taste
• 1/2 tsp salt or to taste
• 1/2 tsp black pepper
• 1/4 cup freshly chopped baby spinach, fine chop
• 2 tbsp extra-virgin olive oil

DIRECTIONS – Preheat oven to 400 degrees F. Cooks for 30 minutes (or see alternate cooking method at the end)

1. Halve the pomegranates and over a fine mesh strainer squeeze the juice into it until you get 1 cup. 
2. In a heavy (or non-stick) saucepan or skillet, heat 1 tbsp olive oil and add a sprig of rosemary and 1 clove of garlic.When the garlic is golden brown, discard it and add wine and the pomegranate juice to the pan. Season with salt and pepper and allow to reduce over medium heat, stirring occasionally. 
3. Chop the hazelnuts and add 2 tbs bread crumbs and 1/4 cup pecorino romano cheese and set aside.
4. Heat a tablespoon of olive oil in a small skillet, add the shallots and garlic and cook until translucent over low and make sure not to brown.  Dump the shallot and garlic mixture into the fine mesh strainer and let set aside to let drain and cool.
5. Soak the bread in broth until soft, then drain by squeezing all the liquid out, and set aside.
6. In a bowl, combine the ground turkey with the cooked shallots and garlic, the salt and pepper, spinach, drained bread, nutmeg, egg and additional breadcrumbs as needed to firm up the mixture. Mix everything together really well.
7. Allow to rest for two minutes until it firms up, making the mixture easier to shape. 
The consistency of the mixture should be soft and wet and hold together in a ball.
8. Shape into 1″ to 1 ½” sized meatballs.
9. Roll the meatballs into the hazelnuts and bread crumb mixture.
10. Line a baking tray with a sheet of foil and brush with a small amount of  olive oil.
11. Thread the meatballs onto skewers (If you’re using wooden skewers, soak them in water for 30 minutes before cooking)
12. Arrange the meatballs on the foil in one layer and lightly drizzle the top with a little more olive oil.
13. Bake until golden brown about 30 minutes. Drizzle pomegranate sauce over the top and serve over my coconut rice and side of salad greens.

Alternate Cooking Method

You can skewer the meatballs and place over indirect heat on the BBQ. Using a medium heat cook the meatballs for approx 25 minutes, checking frequently to make sure they don’t burn. I placed them on an old cookie sheet lined with foil and oiled generously. I turned them every 5-10 minutes to avoid one side from getting too done at a time. Mine took about 30 minutes but remember all ovens & BBQ’s vary in temperature, so your cooking time might not be the same as mine. The flavor you will get from grilling these will add that much extra to the lean protein you are working with here.

This recipe is being shown at Bobbi’s Cozy Kitchen, Manic Monday Party!

Taco Wreath

This recipe was inspired by Spice Gals version. Click here to see their version CHUCK full of yumminess!!

INGREDIENTS

1 roll Pillsbury crescent rolls ( 8 count)
1/2 lb ground beef, turkey or pork
2 tbs. olive oil
taco seasoning
1 cup cheese (I used shredded mozzarella and provolone)
1/4 cup queso fresco
parmesan cheese for dusting
1 egg for brushing tops with

DIRECTIONS

1. Pre-heat the oven to 375 degrees F.
2. Heat olive oil in skillet over medium high heat and brown meat through.
3. Add taco seasoning and a little water and let evaporate
4. Line a cookie sheet with foil and spray with non stick cooking spray
5. Line up crescent rolls in a circle pattern creating a wreath, placing the wide end toward the middle. You will overlap the edges and press to connect them.
6. Add shredded cheese mixture across the wreath without a break for each roll, just keep it going in circle fashion
7. Next add meat in the same manner, also spreading meat up the crescent roll toward the thin end
8. Top with a little of the queso fresco.
9. Fold the narrow end of the crescent roll toward the center of the wreath until all are done. I connected them together, you can tuck them under each roll too.
10. Brush top with egg and dust with parmesan cheese
11. Bake for 15-18 minutes (mine took 18)
12. Remove from oven and immediately top with remaining queso fresco and let sit for 2-3 minutes.
13. Top with sour cream, hot sauce, sliced olives and avocado!

Related articles

• Taco Braid (sweetheatchefs.com)
• Taco Roll-Ups (spoonful.com)

BBQ Beef Cups

This is a quick and easy dinner or appetizer for the family or the family get together, it would be great for a party too. You could halve the biscuits and use mini muffin tins!!

My kids are always helping in the kitchen, and this is a great way to get them in there where they can do little damage if something goes wrong. I have 1 kid roll the biscuits and 1 scoop the meat mixture in the muffin tins. They are happy as clams!

This dish comes out as a nice savory dense biscuit, when you bite into it you get a sweet tangy bite on the tongue. After 2 biscuits, the kids have full bellies!

In about 30-40 minutes you are done with the entire meal (except clean up) but the kids can do that while you put your feet up and relax with a glass of wine! After all, all you had was a itty bitty muffin for dinner 😀

Can you believe my grandma sent me this recipe??!! LOVE YOU GRANDMA!!!

INGREDIENTS:

2 tubes (10 oz.) Pillsbury buttermilk biscuits 
1.5 lb lean ground beef or ground turkey
1/2 lb thin lean cut bacon
3/4 cup ketchup
5 tbsp brown sugar pressed firmly into spoon
2 tbsp cider vinegar
1 tsp chili powder
4 oz sharp cheddar cheese + 1 tsp per cup

DIRECTIONS:

Roll each biscuit into a flat circle twice its normal size and place in greased muffin tins and set aside.

In a skillet brown ground beef or turkey. When done set aside.

Cook bacon until crispy. Drain on paper towels and cut into bite sized pieces. Combine with reserved meat.

In a medium-sized bowl combine; ketchup, brown sugar, cider vinegar, and chili powder. Stir until well combined.

Add meat mixture to BBQ sauce mixture and stir well.

Add 2-3 tbsp of mixture to each biscuit and top with 1 tsp cheese.

Bake in 375 degree F. oven for 15-18 minutes.

You might also like:

Rosemary & Garlic Infused Oil (sweetheatchefs)

Browned Butter Strawberry Eggnog Pancakes (sweetheatchefs)

Stuffed Poblano Pepper (sweetheatchefs)

Walking Tacos

Adapted from the Picky Palate, a great site that helped me get through prepping for my camping trip not only on food ideas, but camping with a toddler ACK! So after our camping trip I now know these walking tacos are terrific. Making sure to make what you can at home first really makes the prepping at the camp site easy peasy! This version is for at home eating, if you want the actual camping version click here.

INGREDIENTS

2 Tablespoons extra virgin olive oil
2 shallots, chopped
2 orange bell peppers, diced
4 cloves fresh garlic, minced
2.5 lb lean ground turkey
Pinch of kosher salt and black pepper
1 can organic tomato sauce
1 can diced tomatoes and green chilis
1 cup of your favorite salsa
2 cans of beans, drained. I used black and red kidney
1 can black olives sliced
3 Tablespoons chili powder
1.5 Tablespoon ground cumin
1 Tablespoon hot sauce
Juice from 1 lime
1/2 cup fresh chopped cilantro
1/4 cup masa harina
water for masa harina
6 Bags or cans of Fritos chips
1 bag shredded cheddar cheese, mexican blend
Sour cream
Jalapenos and/or green onions
1 lime cut in wedges

DIRECTIONS

1. Heat oil in a large pot or dutch oven over medium heat.
2. Saute onion, garlic and peppers for 5 minutes or until softened.
3. Add ground turkey, salt and pepper. Cook until browned.
4. Pour in tomato sauce, tomatoes, salsa, and stir to combine.
5. Add in beans, olives, chili powder, cumin, hot sauce, lime juice, salt, pepper as needed.
6. In a small bowl add masa harina and water mixing with a whisk until a thin consistency. 
7. Add masa mixture to meat and stir to combine.
8. Add chopped cilantro and reduce heat to low to simmer until ready to serve.
9. Place frito chips on plate and add chili, cheese, squeeze lime over top, dollop the sour cream, add sliced jalapenos and cilantro and dig in! Perfect for game day with a COLD ONE!!

Cooking is a messy job and always remember….

DON’T WEAR WHITE SHIRTS when preparing tomato based sauces!!!

 

These walking tacos are part of the Foodie Friends Friday page!

Walking Tacos, Camping Style

No one wants to spend their time camping making food. The easier the better, with less mess and little prep. These walking tacos are just the thing every time! I will never go camping without taking these with us. Make sure you do all the prep work ahead of time at home, you will be so happy you did.

This version was adapted from the Picky Palate, a great site that helped me get through prepping for our camping trip not only with food ideas, but camping with a toddler (ACK!)   This recipe is for camping, if you want the at home version click here. Yes you can make this on game day at home and eat tacos on the couch without the mess!

INGREDIENTS

2 Tablespoons extra virgin olive oil
2 shallots, chopped
2 orange bell peppers, diced
4 cloves fresh garlic, minced
2.5 lb lean ground turkey
Pinch of kosher salt and black pepper
1 can organic tomato sauce
1 can diced tomatoes and green chilis
1 cup of your favorite salsa
2 cans of beans, drained. I used black and red kidney
1 can black olives sliced
3 Tablespoons chili powder
1.5 Tablespoon ground cumin
1 Tablespoon hot sauce
Juice from 1 lime
1/2 cup fresh chopped cilantro
1/4 cup masa harina
water for masa harina
6 Bags or cans of Fritos chips
1 bag shredded cheddar cheese, mexican blend
Sour cream
Jalapenos and/or green onions
1 lime cut in wedges

DIRECTIONS

1. The day before camping get this made and put in a ziplock baggie, you will have a much funner and easy time cooking dinner. It takes about 5 minutes to get everything together at the camp ground!
2. Heat oil in a large pot or dutch oven over medium heat.
3. Saute onion, garlic and peppers for 5 minutes or until softened.
4. Add ground turkey, salt and pepper. Cook until browned.
5. Pour in tomato sauce, tomatoes, salsa, and stir to combine.
6. Add in beans, olives, chili powder, cumin, hot sauce, lime juice, salt, pepper as needed.
7. In a small bowl add masa harina and water mixing with a whisk until a thin consistency such as pancake batter.
8. Add masa mixture to meat and stir to combine.
9. Add chopped cilantro and reduce heat to low and simmer for about 30-40 minutes.
10. Take off stove and let cool. Once cool place in ziplock baggie and refrigerate until ready to serve.
11. when you are ready to serve, place chili in pot and heat up to desired temperature.
12. Open bag of fritos or can and add cheese. If using the can fritos close can with lid and shake until cheese starts to melt. If using the bag, stir the cheese until it starts to melt.
13. Next add the lime juice, dollop on sour cream, sliced jalapenos or green onion and top with cilantro and dig in!
14. All you have for clean up is the pan you reheated the chili in!

TO MAKE AT HOME:

Could these legumes be any prettier? I could eat them just like this with a spoon! such a nutritional food for us, especially kids to help fill their bellies!

WHEN YOU GET TO THE CAMPSITE AND ARE READY TO EAT:

Camping stove with 2 pots of chili mixture, 1 without beans on left 1 with beans on right

I was lucky enough to find these cool cans of fritos. They were a little TOO full, so we pulled some chips out before adding the taco mixture. These cans rock because you can put a lid on and shake up the ingredients, or if your kids are fanatics about bugs, they can close it while they take a drink or whatever so nothing accidentally makes its way into the food 😀

Chili/Taco mixture added into frito cans

I ALWAYS say…DON’T FORGET MY LIME!!!

Lovely cilantro and sour cream to top it all off

Shake Shake Shake…

Here is proof it is GOOD! 

Tasty Southwest UFO Pockets

What do you get when you let your kids name your food? A name such as UFO pockets. I had to throw in the Southwest so as not to throw people off thinking I am some kind of alien worshiper or something, no folks, I’m just a mom who let her kids name this dish! 😀  

 

I am not sure if I am offended my kids think this food is alien like, or flattered that it is so good it is out of this world! I found this recipe from Budget Savvy Diva who has some pretty awesome stuff. I adapted the recipe to fit the likes of my family and tried it first using regular large egg roll wrappers which I will post too, then I had leftover filling and froze it. As I was cleaning out the freezer to my surprise I found it and this is how UFO’s were born!

 

Getting the kids to LIKE spicy flavor that is next on my list of things to do. I mean chipotle is like the new ketchup of this decade. I simply want it in everything. I sometimes tend to go overboard not realizing my kids are…well KIDS! My chipotle ranch this time around is much more tailored to their liking than my own.

 

There is just something about a nice ICY cold beer that goes sooooo good with southwest food. I froze my Corona and sipped as I fried 😀 I am confident you don’t need the recipe for that!

 

 

INGREDIENTS

1/2 lb. ground turkey meat, cooked and cooled
1 can corn, drained and rinsed
1-15 oz can black beans, drained and rinsed
1-9 oz package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese
4 oz can diced green chiles, drained
2 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1 package of egg roll or wonton wrappers (I used the round ones for the UFO effect)

1 small bowl of water for sealing the edges
oil for deep frying

DIRECTIONS

1. Preheat oil to get ready for frying. Temperature should be around 350 degrees.
2. In a large bowl mix all the egg roll ingredients together (except the egg roll wrappers).
3. Place two round wrappers side by side on your work surface, place 2 teaspoons of filling on each wrap.
4. Seal the edge all around using the water and your fingers. Place another wrap on top of the wrap you put the filling in and press to seal. I used a fork to ensure they were set. Continue until all filling is gone. I set them on a baking sheet and sprayed them with a little cooking spray so they didn’t stick.
5. Depending on the size of your pan or deep fryer place about 4 UFO’s into the oil and cook.
6. Takes about 5 minutes at the most, you will see them brown up and you know they are done.
7. Place on paper towel of paper bag to drain the oil and salt the outside.
8. Serve with Chipotle Ranch Sauce, avocado and lime wedges

Cornbread Gone Wild…

I am convinced I was either Hispanic in my previous life or a poblano pepper. I just can’t get enough Mexican  food and the spiciness that goes with it! This recipe is an adaptation from another recipe I have. If you want to make it vegetarian omit the turkey meat, it is just as tasty! I love cornbread but also like nontraditional such as with butter and honey. So baking it this way makes it seem like you are having it an entirely new way, which essentially you are. You could add black beans in this recipe instead of corn or along with the corn to make it more tex mex. This is a spicy dish, if you want it less spicy omit the jalepeno and make sure all seeds are removed. I left some seeds in and used the jalepeno, 1 of my kids was in tears it was so spicy for them 😦 I also served this over my Chipotle Lime Refried Beans. Be prepared for >hotness<

INGREDIENTS

1 lb ground turkey meat
2 cloves garlic, minced
salt/pepper to taste (for ground turkey)
2 tablespoons butter
6 large, fresh green chilies; such as Anaheim or poblano, roasted, peeled and seeded
1 jalepeno pepper; roasted, peeled and seeded
1/2 cup grated Pepper Jack cheese
1/2 cup grated sharp cheddar cheese
1/4 cup grated Monterrey jack cheese
4 eggs, yolks and whites separated
1 can corn, drained
3 tablespoons yellow cornmeal
3 tablespoons flour
1/2 cup milk
3 tablespoons sour cream
1/2 teaspoon salt (for cornbread batter)

 DIRECTIONS

1. Preheat oven to Broil
2. Char peppers until bubbly, brown and aromatic; about 10-15 minutes.
3. Place in bowl and cover with saran wrap to “sweat” the peppers to be able to easily remove the skins.
4. Once skins removed, carefully slice open and remove seeds.
5. Butter an 8-inch-square baking pan with 1 tablespoon of the butter.
6. Cook turkey meat with garlic and salt/pepper until cooked thoroughly. 
7. Place the chiles in a layer on the bottom of the pan, sprinkle 1/2 the turkey meat, top with 1/2 half the cheese, add remaining turkey meat.  
8. Beat the egg whites until fluffy, almost stiff.
9. In another bowl, mix together the egg yolks, corn, cornmeal, flour, milk, sour cream and salt.
10. Fold egg whites gently into the cornbread mixture and spoon over the cheese and peppers.
11. Top with butter pats and add all remaining cheese on top
12. Bake for 25 minutes. 
13. Let set for about 5 minutes and cut into sections to serve.
14. Serve on top of my Chipotle Lime Refried Beans.
    

Prepping the peppers for charring

Peppers after sweating

Make sure your 2 year old has something to play with while you get hot pepper seeds on your hands!

Shredded cheeses

De-skinned & de-seeded peppers in baking dish

on top of peppers goes the turkey meat

on top of turkey meat goes cheese, then the rest of the turkey

fluffy egg whites

egg whites and cornbread mixture added to pan, topped with butter pats

top with remaining cheese and bake, bake, bake. Enjoy the wonderful aromas that arise from your oven.

Stuffed Turkey Meatloaf

I am entering a contest in the The Mr. Food Test Kitchen for the ultimate weeknight meal…Since I hated meatloaf for so long, I thought I’d share my newly found love with everyone. Hope it wins!!

I am not a meatloaf fan, I am not sure my kids are either. I don’t make it that often to really know. I decided to try a new way of approaching how I made it. In previous attempts I changed different additives to the meatloaf, bread crumbs here and Worcestershire there, ketchup this time, tomato sauce the next. Nothing ever resonated enough for me to sit up and say HEY this is good…UNTIL…I decided to stuff a meatloaf. Yes you heard me, STUFF it, not in my mouth, but stuff the inside with goodies I knew my kids would eat and with some veggies that I am always trying to stuff down their throats! So anyway, this was the best meatloaf in the entire world, maybe I should have named it that? There were no leftovers and you won’t believe how easy it is to make. You could even have change-out ingredients to your own liking! Change out the cheeses, omit the spinach and use arugula, the possibilities are endless. I hope you enjoy this recipe as much as I did, this was a real accomplishment for me. although I wouldn’t say I HEART MEATLOAF, I would say, I HEART my stuffed turkey meatloaf! This is the only meatloaf that will ever be made in this household 😀

INGREDIENTS:

1 1/2 lb ground turkey 80% lean
1 lb cooked bacon, chopped + reserve 1 handful
2 cloves crushed minced garlic
2 tbsp oregano or Italian spice blend
1 egg
1 can tomato sauce
1/4 C bread crumbs
1 c. grated Romano cheese + 1/4 cup reserved
1 c. grated Parmesan  cheese + 1/4 cup reserved
2 c. loosely packed fresh spinach leaves
Salt/pepper to taste

DIRECTIONS:

1. Heat oven to 350°F.
2. Cook off bacon and drain fat on paper towel. When cool crumble into bite sized pieces.
3. In large bowl, mix ground turkey, egg, 1/2 cup of the tomato sauce, bread crumbs, garlic, salt and pepper.
4. Spray foil covering a baking sheet with non-stick cooking spray. Place turkey mixture onto baking sheet and form a rectangular shape.
5. Sprinkle the bacon evenly over the meat mixture, pressing firmly into meat.
6. Sprinkle cheeses evenly on top of bacon.
7. Place the spinach leaves on top of cheese evenly.
8. Starting at short end, start rolling up tightly, using foil to start the rolling process. You may need to tuck in spinach leaves as you roll. Seal ends when rolling is complete.
9. Spread remaining pizza sauce over top, add the remainder of the cheese and any left over bacon. Bake for around 1 hour or until juices are clear or until thermometer inserted in meat loaf reads 160°F. Let stand 5 to 10 minutes before serving.
10. Serve over mashed potatoes or rice.

oops, looks like i left a piece of garlic uncut, hope I get that bite!!

make sure to press the bacon into the meat

stuffed meatloaf

rolling meatloaf

top of the meatloaf

while it cools…STOP and get your drool on!

Taco Braid

INGREDIENTS

1 loaf frozen bread dough, thawed
4 oz of Cream Cheese, softened
1/2 cup Salsa
1/2 lb ground turkey, with a Taco seasoning mix
1/2 can (15oz) of refried beans
1 cup of shredded sharp cheddar cheese
olive oil
sprinkle of Parmesan cheese (optional)

Directions:
1. Preheat oven to 400 degrees. Once dough is thawed, spray cutting board and hands with cooking spray and knead dough for a few seconds to form smooth ball.
2. Roll dough into a 15-in. x 12-in. rectangle. sprinkle a greased cookie sheet with the Parmesan cheese and place dough rectangle on the greased cookie sheet. It’s very important to place the dough on the cookie sheet before you fill it because once you fill it, it will be too heavy to move onto the cookie sheet. Mix salsa and cream cheese in a small bowl and set aside.
3. Spread the refried beans lengthwise down center third of rectangle leaving an edge for braiding.
4. Add turkey meat on top of the beans
5. Spread cream cheese mixture over the top of the turkey meat
6. Add cheese on top of turkey meat.
7. On each long side, cut 1 inch wide strips about 2-1/2-inches into center. Starting at one end, fold alternating strips at an angle across filling.
8. Pinch ends to seal and tuck under. Drizzle with olive oil. Let sit for 10 minutes.
9. Bake at 400 degrees for 20 minutes.
10. Remove from oven and let sit for about 5 minutes before cutting into.
11. Serve with sour cream, taco sauce, avocado, olives, limes, tomatoes or whatever you like on your tacos!

 

Roll dough into a rectangle. Before placing on cookie sheet I added some Parmesan cheese.

Spread the refried beans lengthwise down center third of rectangle leaving an edge for braiding.

Spread cream cheese mixture over the top of the turkey meat.

On each long side, cut 1 inch wide strips about 2-1/2-inches cutting toward the center. Starting at one end, fold alternating strips at an angle across the filling.

Kinda reminds me of a mummy! I think I will add olives and taco sauce to make a face for Halloween!!

Pinch ends to seal and tuck under. Drizzle with olive oil. Let sit for 10 minutes. Drink a beer since there is nothing better to do.

Remove from oven and let sit for about 5 minutes before cutting into.

Serve with sour cream, taco sauce, avocado, olives, limes, tomatoes or whatever you like on your tacos!