Turkey Mashed Potato Chimis |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A little creative recycling will take your post-holiday morsels from boring to brilliant. A homemade sauce of pumpkin puree and chipotle peppers gives these delicious chimis a spicy-sweet finish.Sherri Gordon, Olmsted Falls, Ohio Ingredients:
4 medium potatoes, peeled and cut into 1/2-inch cubes |
1/4 cup butter, cubed |
1/4 cup half-and-half cream |
1/4 teaspoon salt |
1/8 teaspoon pepper |
4 cups cubed cooked turkey breast |
2 cups (8 ounces) shredded monterey jack cheese |
12 flour tortillas (8 inches), warmed |
5 tablespoons butter, melted |
chipotle pumpkin sauce: |
1 cup canned pumpkin |
1 teaspoon minced chipotle pepper in adobo sauce |
1 cup salsa |
1/2 cup shredded parmesan cheese |
1/2 cup heavy whipping cream |
Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain.
2. Mash potatoes with butter, cream, salt and pepper. Stir in the turkey and cheese.
3. Brush tortillas with melted butter. Place 2/3 cup potato mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in two greased 13-in. x 9-in. baking dishes. Brush with leftover melted butter.
4. Bake, uncovered, at 375° for 35-40 minutes or until edges are lightly browned.
5. In a small saucepan, combine the sauce ingredients; heat through (do not boil). Drizzle over chimichangas before serving. Yield: 12 servings.
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