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Turkey Pitas w/ Tomatillo Salsa




Source of Recipe


South Beach


List of Ingredients




SAUCE
1/2 pound (with husks) tomatillos (see ALANNA's TIPS)
1 garlic clove, chopped
1 jalapeno, seeded and chopped (I didn't use and didn't miss the heat but including it may make an entirely different sauce)
Salt & pepper to taste

PITAS
1 large pita or 2 smaller ones (see TIPS)
8 ounces sliced cooked turkey breast
2 roasted red peppers from a jar, patted dry and slit open into single layer
4 ounces sliced cheese (I used a smoked gouda)
Fresh cilantro


Recipe



Preheat the oven to 350F.

SAUCE: Remove the husks from the tomatillos, wash, cut into quarters and transfer to blender or the "chopping cup" of an immersion blender. Add the garlic and jalapeno. Process until evenly chopped but not liquid. Taste and season with salt and pepper. (Note: The original recipe suggested cooking the puree until thick, about 4 minutes. Though it was an accident to skip the step, the sauce was a little bit liquid but didn't waterlog even thin, soft and fresh pitas.)

PITAS: Open the pita and place on a baking sheet, smooth side down. Spread the sauce over top, then arrange the turkey, peppers and cheese on top. Bake for 10 - 15 minutes or until cheese is melted and turkey is heated through. Top with fresh cilantro, slice and serve.

NUTRITION ESTIMATE
Per Serving: 227 Cal (38% from Fat, 44% from Protein, 18% from Carb); 24 g Protein; 9 g Tot Fat; 4 g Sat Fat; 10 g Carb; 1 g Fiber; 241 mg Calcium; 1 mg Iron; 465 mg Sodium; 60 mg Cholesterol, Weight Watchers 5 points