Miami, FL–(HISPANIC PR WIRE – CONTEXTO LATINO)–June 04, 2007–Turkey meat is very healthy and nutritive for our body, but is also very popular for people on a diet. Here are some new recipes with turkey to create variety into your diet and meals plan.
Hass Avocado from Mexico Wrap with Turkey, Swiss and Cranberry Mustard
6 whole wheat tortillas, 10 inches in diameter
1 cup cranberry mustard (see recipe)
12 slices roast turkey
6 slices Swiss cheese
3 Hass Avocados from Mexico, peeled, pitted and sliced lengthwise salt to taste
1. Lay tortillas flat on a clean work surface. Spread the cranberry mustard equally among the tortillas.
2. Lay two slices of turkey on each tortilla; cover turkey with a slice of Swiss cheese.
3. Top the Swiss cheese with 4 slices avocado each and sprinkle with a little salt.
4. Assemble wraps by folding in both sides and the bottom of each tortilla up over the filling; then roll to close.
5. To serve, cut in half crosswise or into 2 inch slices crosswise and arrange on a serving platter.
Makes 1 cup:
1/2 cup Dijon mustard
1/2 cup cranberry sauce
1. Whisk ingredients together thoroughly and chill.
Recipe by Chef Ivy Stark, Courtesy of Hass Avocados from Mexico
Hass Avocado from Mexico Turkey & Tomatillo Stew
2 1/2 quarts turkey or chicken stock
2 1/2 cups shredded or chopped turkey
3 tablespoon olive oil
3/4 cup onion, medium diced
1 cup celery, medium dice
1 tablespoon garlic, finely diced
1 1/2 cup white sweet potato or yam placed in water
2 cups tomatillo, large diced
1/2 cup cilantro, medium diced
3 Hass Avocados from Mexico, 1/3-inch diced
1 tablespoon crème fraiche or sour cream for garnish
3 cups fried tortilla, julianned; save 1 cup for garnish
2 tablespoons cumin, optional salt and pepper to taste
1. Place a medium sized stockpot on high heat.
2. Sauté the onions, celery, garlic and sweet potatoes in olive oil. Sweat the vegetables for about five minutes; do not brown.
3. Deglaze vegetables with turkey stock. Add tomatillo and let simmer for approximately 15 minutes.
4. After 15 minutes, add 2 cups of fried tortilla; save the additional cup for garnish.
5. Add the avocados and cilantro.
6. Serve the stew in bowls; garnish with crème fraiche and fried tortilla.
Recipe by Chef Kenneth Collins of Tour, NYC, Courtesy of Hass Avocados from Mexico
To watch video cooking segments visit: http://www.mexhassrecipes.com.
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