bengalbelle said:
Yes, we like our food well seasoned, but not have to take a sip of water after every bite hot. I'd love the recipe
This is the basic recipe. I steam 1/2 of the cabbage, and I also mix the cheese in with the entire mixture. I leave out the cilantro, I don't like it. You can adjust the heat by adding more or less of the chipoltles (found in the mexocan section with the refried beans, and chiles) INstead of the meat, use refried beans, black beans etc. you can also use beef from the deli if you wish to. Serve with black bean salad , recipe below.
1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage, available in produce department
1 to 2 chipotles in adobo sauce, available with Mexican and Spanish foods in market -- use 1 for moderate heat, 2 for extra hot chimichangas
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely choppedPreheat your toaster oven to 400 degrees F or high. Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.
Black Bean Salad:
1 can, 14 ounces, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin, half a palm full
2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
1 lime, juiced
2 tablespoons vegetable or olive oil, eyeball it
Salt and pepper
Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!
and I am left with nothing for dinner and have to come up with something. I was smart this time and took out fish. 
I got ground turkey from the Amish market and it was really good.
Can't wait to hear some cheers for her because she is one of the top two catchers in the country, but she gets uncomfortable if she hears us singing her praises.
