Sloppy Turkey Tortilla Fajita Bake
Terribly tired of turkey but it’s still staring at you post-Thanksgiving? Detour tastebuds with this saucy, creamy and cheesy Mexican casserole.
Ingredients
10 8-inch flour tortillas
1 package (8-ounce) cream cheese with vegetables, softened
1 container (20-ounce) pimento cheese
2 tablespoons oil
1 bag (14-ounce) frozen peppers and onions
3 cups shredded turkey
2 cans (14-ounces each) fire roasted, diced tomatoes
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons salt
2 teaspoons black pepper
1 can (16-ounce) refried beans
1 can (14-ounce) Mexican corn
2 cups Mexican cheese blend, shredded
Assorted peppers, sliced
Pickled Fresno peppers
Mexican crema
Fresh cilantro
Directions
Preheat oven to 350 degrees.
Wrap stack of tortillas in foil and warm in oven as it heats.
Combine cream cheese and pimento cheese. Set aside.
Heat oil in large skillet over medium high heat and sauté pepper/onion mix until thawed and tender.
Stir in turkey, tomatoes and seasonings. Bring to a boil, then reduce heat to a simmer and cook 6–8 minutes until sauce reduces a bit. Remove from heat.
Spread half of one side of a tortilla with beans and the other half with cheese mixture. Scatter with corn, then fold in half, then into a quarter.
Put half of turkey sauce mixture in bottom of a 9-by-13-inch pan. Place folded tortillas on top and layer on remaining sauce, shredded cheese and sliced peppers. Bake 15–20 minutes.
Scatter with Fresno peppers and cilantro, plus a drizzle of crema. Serve while hot.
Recipe Courtesy Of
Culinary Adventurist Wendy Perry is a home economist, blogger and NC food artisan. (WendyPerry.com)
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