Turkey And Green Chile Burritos. Listening To Great Mutations.


How about some creature mutant fun?**

big catfish

**All of the above images are from Smosh.com

How about some burrito fun?

These Turkey And Green Chile Burritos stand apart from your typical burrito in that the filling includes potatoes. A different but very delicious addition that makes for a really hearty meal.

The bright and flavorful side salad is packed with a variety of tastes and textures. Who knew that potato, turkey, papaya and avocado would make such fantastic partners?

Turkey And Green Chile Burritos


3 poblano peppers
1 medium onion, coarsely chopped
1 clove garlic, minced
1 tablespoon olive oil
1 1/4 pounds fresh turkey breast, cubed
Salt and freshly ground pepper
8 small red potatoes, unpeeled, cut into 1-inch cubes
1 3/4 cups chicken stock
Four 12-inch flour tortillas
4 ounces Monterey Jack cheese, grated


1. Roast poblanos on a fork directly over a gas flame, turning until all sides are charred, about 3 minutes. Alternately, you can place the peppers under a broiler, turning often, until skin blackens. Set aside to cool in a plastic bag.

2. Heat oven to 350℉.

3. Cook onions and garlic in olive oil in a deep skillet over medium-low heat until translucent, 5 to 7 minutes.

4. Add turkey, raise heat to medium, and cook until meat is golden brown, 4 to 6 minutes. Season with salt and pepper.

5. Add potatoes and stock. Reduce heat to medium low, cover, and simmer until potatoes and turkey are cooked, 10 to 12 minutes. Uncover and raise heat to medium. Cook until liquid is reduced, 8 to 10 minutes.

6. Peel and seed poblanos, cut in strips, and add to turkey mixture.

7. Place a quarter of the mixture on a tortilla, midway between the center and the edge near you. Scatter a quarter of the cheese over mixture. Fold right and left sides of tortilla over filling and roll up tortilla away from you. Repeat with other tortillas.

8. Place filled tortillas in a baking dish, cover with foil, and bake to heat through, about 15 minutes.

Serves 4

Papaya, Jicama, And Avocado Salad


1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 ripe papaya, peeled, seeded, and chopped
1 jicama, skinned and chopped
1 avocado, chopped
1/4 cup cilantro leaves, coarsely chopped


1. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Set aside.

2. In a medium bowl, combine papaya, jicama and avocado. Add lime vinaigrette and toss well to combine.

3. Add cilantro, adjust seasoning, and toss again.

Recipes from MarthaStewart.com

Sometimes all it takes to make a Monday a fun day is to start it off with a great song. Troy, NY-based band Great Mutations knock it out of the park with this catchy tune.

“Let it go
There is no such thing as a sign”

Check out Great Mutations on the band’s Website. You can name your price to buy their music on Bandcamp.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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