Sick of gravy and stuffing? Take your leftovers in a completely different flavor direction with this spicy, Southwestern skillet recipe. Jalapeños peppers and a Tex-Mex spice blend completely change the flavor of the meat, so it doesn’t taste like Thanksgiving at all.
- 2 cups leftover turkey, shredded
- 1 bell pepper, chopped
- 1 cup grape tomatoes, halved
- 1 onion, diced
- 2 garlic cloves, minced
- 4 green onions, sliced
- 1 avocado, diced
- 1 1/2 cups enchilada sauce
- 1/2 cup chicken stock
- 2 tbsp. chili powder
- 2 tsp. smoked paprika
- 1 tsp. cumin
- Pickled jalapeños, to taste, for garnishing
- Cooking fat
- Sea salt and freshly ground black pepper
- Melt some cooking fat in a skillet over medium high heat.
- Add the onion and garlic and cook until soft.
- Stir in the bell pepper, tomatoes, and half the green onions.
- Sprinkle with chili powder, paprika, cumin, sea salt, and black pepper. Give everything a good stir and cook 3 to 4 minutes.
- Add the turkey, enchilada sauce, and chicken stock. Bring to a boil, and lower heat to a simmer.
- Cover and simmer 20 to 25 minutes.
- Serve with remaining green onions, avocado, and pickled jalapeños on top.
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