Big Batch Cheesy Turkey and Rice Taquitos
with Sala Fresca, Crema and Crisp Lettuce
Allergens:
Sulphites
•Wheat
•Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time40 minutes
Cooking Time12 minutes
DifficultyEasy
Ingredients
serving amount
250 g
Ground Turkey
9 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
¾ cup
Parboiled Rice
113 g
Corn Kernels
3 unit(s)
Tomato
2 unit(s)
Green Onion
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
3 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
4 tbsp
Tomato Sauce Base
(May contain traces of: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)
16 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
½ unit(s)
Iceberg Lettuce Head
Not included in your delivery
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Calories1260 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate168 g
Sugar27 g
Dietary Fiber11 g
Protein65 g
Cholesterol165 mg
Sodium2200 mg
Trans Fat1 g
Potassium2450 mg
Calcium800 mg
Iron8.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Large Non-Stick Pan
•Large Bowl
•Parchment Paper
•Baking Sheet
•Medium Bowl
•Small Bowl
Cooking Steps
1
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - To a medium pot, add 1 1/4 cups (2 1/2 cups) water, half the Enchilada Spice Blend and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
2
- Heat a large non-stick pan over medium-high.
- While pan heats, thinly slice green onions, keeping whites and greens separate.
- When hot, add 1 tbsp (2 tbsp) oil, turkey, corn, green onion whites and remaining Enchilada Spice Blend. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.
- Transfer to a large bowl.
3
IS RICE DONE HERE
- Fluff rice with a fork, then transfer to large bowl with turkey, add tomato sauce base. Season with salt and pepper. Stir to combine.
- Working in batches, arrange tortillas on a clean surface (9 total for 2 servings, 18 total for 4 servings).
- Using a spoon, filling down the middle of each tortilla.
- Roll tortillas tightly over filling. On a parchment-lined baking sheet, arrange taquitos, seam-side down. Repeat until all of the taquitos are rolled.
4
- Brush taquitos with 1/2 tbsp (2 tbsp) oil, then sprinkle cheese over top.
- Bake in the middle of the oven for 7-10 min, until golden and cheese is melty.
5
- Meanwhile, remove and discard outer layer and stem of lettuce.
- Quarter, then thinly slice lettuce.(If only using half, save the other half of the lettuce head for another creation.)
- Cut tomatoe into 1/4-inch pieces.
- To a medium bowl, add tomatoes, vinegar, remaining green onions, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- In a small bowl, combine sour cream and 1 tbsp (2 tbsp) water. Season with salt and pepper.
6
- Divide taquitos between plates.
- Top with lettuce, salsa, crema and feta.
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