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Ingredients |
2 tbsp butter
6 green onions, minced
1 sweet red pepper, finely diced
3 cups corn kernels
1 tsp ground cumin
1/4 tsp cayenne pepper
3 cups shredded Cheddar cheese
2 oz light cream cheese
1/2 cup sour cream
3 cups cubed cooked turkey
1 3/4 cups bottled mild chunky salsa
12 large flour tortillas
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Method:
1. In large skillet, heat butter over medium heat,
cook half of the green onion and red pepper, stirring often, for 5 minutes
or until softened. |
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2. Stir in corn, cumin and cayenne, add 1/4 cup
water, cover and cook until water is evaporated, about 5 minutes. Remove
from heat, stir in half of the cheese, all the cream cheese and sour
cream. Stir in turkey. 3. Spread one-third
of the salsa in 13x9-inch baking dish. Dividing evenly, spread filling
down centre of each tortilla, roll up, folding in ends. Place seam side
down in dish.
4. Spread remaining salsa over top, sprinkle with
remaining cheese, onions and red pepper.
5. Bake, covered, in 350 F oven for 20 minutes or
until heated through. |
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