Cheesy Turkey-Rice Taquitos
with Salsa Fresca, Crema and Lettuce
Ingredients: Iceburg lettuce • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Roma tomato • Ground turkey • Basmati rice • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Thaw-friendly corn (corn, modified vinegar) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Rice vinegar (rice vinegar, sugar, salt) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Turkey
9 unit(s)
Flour Tortillas
(Contains: Milk, Soy, May contain traces of allergens, Sulphites, Wheat)
¾ cup
Basmati Rice
(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)
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)
129 mL
Sour Cream
(Contains: Milk, Sulphites, May contain traces of allergens, Milk)
4 tbsp
Tomato Sauce Base
(Contains: Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat, May contain traces of allergens)
16 g
Enchilada Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
1 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
½ unit(s)
Iceberg Lettuce Head
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Sugar*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Cooking Steps
- 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.
- Heat a large non-stick pan over medium-high.
- While the pan heats, thinly slice green onions, keeping whites and greens separate.
- When the pan is 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.
- Meanwhile, remove and discard outer layer and stem of lettuce.
- Quarter, then thinly slice half the lettuce (use all for 4 servings). (NOTE: Save any remaining lettuce for another creation.)
- Cut tomatoes 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.
- Fluff rice with a fork, then transfer to the large bowl with turkey. Add tomato sauce base and 2 tbsp (1/4 cup) water. Season with salt and pepper. Stir to combine.
- Working in batches, arrange tortillas on a clean surface.
- Using a spoon, divide filling down the middle of each tortilla.
- Roll tortillas tightly over filling. On a parchment-lined baking sheet, arrange taquitos seam-side down, side by side so they are touching lightly.
- Brush taquitos with 1/2 tbsp (1 tbsp) oil, then sprinkle mozzarella over top.
- Bake in the middle of the oven for 7-10 min, until golden.
- Divide taquitos between plates.
- Top with lettuce, salsa, crema and feta.
