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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/4 | tablespoons | Lime juice, raw | 3 | large whole (3" dia) | Tomatoes (chopped) | 3 1/8 | cups, chopped | green pepper whole diced | 2 | tablespoons chopped | Yellow Onions, Chopped (1/4-1/2-inch pieces) | 1/2 | pepper | Jalapeno peppers, chopped | 3/4 | teaspoon | garlic minced | 1 1/8 | teaspoons | cilantro, fresh, chopped | 1/8 | teaspoon | salt, table | 1/4 | teaspoon | olive oil | 1/2 | teaspoon | Spices, ground cumin | 1/2 | teaspoon | coriander, ground | 3 | pounds, raw | turkey breast ground | 20 | tortillas, medium (approx 6" dia) | Tortillas, fat-free flour | 5 | ounces | Cheese, mozzarella, part skim milk, low moisture |
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Steps
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Sequence
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Step
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| | 1 | Pico de Gallo: | | 2 | in a bowl, combine the first 9 ingredients. Mix well. refrigerate until service. | | 3 | In a heated non-stick pan sautee the ground turkey with a Tbspoon of olive oil, add cumin and coriander stirring constantly until cook to minimun internal temperature of 165 degrees. | | 4 | Heat a griddle and coated with cooking spray. Set tortillas on the gridlle and distribute the cheddar cheese evenly among the tortillas. Cook until cheese is melted. | | 5 | Topped half of each tortilla evenly with ground turkey then fold in half. Cut in half and serve inmediatly with a side of Pico the Gallo. |
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