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Latin Turkey Casserole




Source of Recipe


Sonoran Living


Recipe Introduction


Razz's Restaurant and Bar, Chef Razz Kamnitzer, 11/24/2000


List of Ingredients




1-2 DZ Tortillas, assorted | yellow corn, red corn and flour
4 OZ Black olives, sliced
4 OZ Tomatoes, diced
8 OZ Onions, diced
8 OZ Peppers, diced
4 OZ Celery, diced
6 OZ Sour cream
6 OZ Mozzarella cheese, shredded
6 OZ Monterey Jack cheese, shredded
2 TSP Chili paste
12 OZ Turkey, thinly sliced or diced
3 TBL Parsley, chopped
4 TBL Cilantro, chopped
3 TBL Olive oil
3 TBL Vegetable oil


Recipe



1. Fry the tortillas in vegetable oil until they are crisp. Set aside the fried tortillas in a cake pan lined with a paper towel to drain the excess oil.
2. Sauté the tomatoes, onions, peppers and celery in olive oil for approximately 2-3 minutes. Add the sliced olives and season with salt, pepper, parsley, cilantro and chili paste. Add the turkey and mix well.
3. In a baking pan, begin layering tortillas, then turkey mixture, then cheeses. Continue layering on this cycle of three until all the ingredients have been used.
4. Bake at 350° for 35 minutes. Let the casserole rest for 10 minutes before serving.

Serves 8.