Monday, July 2, 2012

Enchiladas - Turkey Chili


1 1/2 lbs ground turkey
1 large onion, chopped
2 slices bacon, cooked until crisp and set aside
2 medium tomatoes, chopped roughly
1 1/2 cup tomato sauce
1 tsp cayenne pepper
2 Tbsp chili powder
3 tsp sofritto paste
2 Tbsp cumin powder
1 tsp garlic powder
2 cups chicken broth
1 red bell pepper, roasted and cut into chunks
1 Tbsp ginger garlic paste
1 14 ozs can red kidney beans, wash and drained


Heat olive oil, then add chopped onions, ginger garlic paste and saute until slightly brown. Then add the chopped tomatoes and cook until they are very soft. Now add the ground turkey followed by the cayenne, chili, cumin, garlic powder and the sofritto. Cook for about 15 to 30 minutes. Then add the tomato sauce and chicken stock and the bacon. Let the mixture cook on a low simmer for about 1 hour.

Adjust seasoning, salt, pepper and spiciness. Now add the kidney beans and the red bell pepper.

Use this to fill up your tortillas and make them into enchiladas and topped with buffalo mozzarella and baked for about 15 minutes until bubbly. The top the enchiladas with slice green onions and pickled jalapeno and serve with Mexican crema and salsa verde.