Difficutly: moderate
Time: 30 Min
Portion: 6 servings
Ingredients:
cooking spray
3/4 pound lean ground turkey
1 medium onion, chopped
1 teaspoon chili powder
3 tablespoons all-purpose flour
1 cup skim milk
4 ounces canned jalapeno pepper, drained and chopped
1/2 teaspoon ground cumin
2 large wheat flour tortilla, burrito size
3 cups tomatoes, chopped
10 tablespoons low-fat cheddar cheese, shredded
Directions:
1. Preheat oven to 350°F. Coat a large skillet with cooking spray. Heat skillet over medium heat. Place turkey, onion and chili powder in skillet and cook until turkey is browned, stirring occasionally to crumble meat, about 8 minutes. Remove turkey mixture from skillet and set aside.
2. Place skillet over medium-high heat and add flour. Gradually add milk, stirring with a whisk until blended. Bring to a boil, reduce heat to medium and simmer until thickened, about 2 minutes.
3. Remove skillet from heat; stir in turkey mixture, jalapenos and cumin.
4. Wrap tortillas in damp paper towels and microwave on HIGH until softened, about 15 seconds. Place 1 tortilla in bottom of a 9-inch pie plate. Spread 1/3 of turkey mixture over tortilla. Spoon 1 cup of tomato on top and sprinkle with 4 tablespoons (1/4 cup) of cheese. Repeat layers with remaining ingredients ending up with 2 tablespoons of cheese.
5. Cover pie plate with aluminum foil and cook until cheese melts, about 15 minutes. Let stand, covered, 2 minutes before cutting into 6 wedges.