Turkey Picadillo

Turkey matches well with the flavorful ingredients of this Cuban dish: tomato, chiles, cinnamon, and cumin. Serve with baked tortilla chips.

Yield: 4 servings (serving size: 2 filled tortillas)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 14%
  • Fat: 4.1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 20.8g
  • Carbohydrate: 35.1g
  • Fiber: 4g
  • Cholesterol: 55mg
  • Iron: 2.6mg
  • Sodium: 434mg
  • Calcium: 120mg

Ingredients

  • 1 teaspoon olive oil
  • 1/4 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 cup chopped tomato
  • 2 tablespoons canned chopped green chiles
  • 1 tablespoon dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons golden raisins
  • 2 tablespoons capers
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dry sherry
  • 2 cups chopped skinned cooked turkey
  • 8 (6-inch) corn tortillas

Preparation

  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally. Add chopped tomato and green chiles; cook 1 minute, stirring frequently. Stir in brown sugar, cinnamon, cumin, black pepper, and salt; cook 30 seconds, stirring constantly.
  2. Reduce heat to low. Stir in raisins, capers, vinegar, and sherry; cook 3 minutes or until thoroughly heated, stirring often. Add turkey, stirring to combine. Remove from heat.
  3. Warm tortillas according to package directions. Spoon about 1/3 cup turkey mixture onto each tortilla; fold in half.
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