Turkey Chimachanga

  • 100g Fresh Turkey Mince
  • 1 tablespoon olive oil
  • 1 small red onion, chopped coarsely
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon allspice
  • 2 large, white corn tortillas
  • 50g cheddar cheese, grated
  • 1⁄4 cup fresh coriander leaves

Heat oil in a medium frying pan, cook onion and spices until onion is softened. Add turkey mince, cook for 5 minutes or until well browned.

Place tortillas on a board, divide the turkey mixture, cheese and coriander between the two tortillas. Roll up firmly to enclose filling.

Cook tortillas in a sandwich press or non stick frying pan until browned and cheese has melted. Slice into pieces, serve as finger food or as a meal with green salad.

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Turkey Tips

  • Use separate cutting boards and utensils when handling raw and cooked poultry. Wash these thoroughly with hot, soapy water before and after handling. Also use separate cutting boards from poultry for fruit and vegetables.
  • Turkey can be handled, cooked and stored in the same way as chicken. There are no special requirements in its handling.
  • Defrost in the refrigerator only, not on the bench.
  • After purchasing fully cooked smallgoods, ensure they are stored in the refrigerator with their wrapping sealed until required. After opening, they must be consumed within 2-3 days.