Last week Jessica made turkey tacos with cranberry ginger chutney.
Ingredients:
leftover turkey from T-giving (or cutlets)
tortillas
Swiss cheese
olive oil
Chutney:
1 bag cranberries
1 cup water
1/2 to 1 cup sugar (depending on desired sweetness)
1 ginger root
5 splashes red wine vinegar
1/2 cup chopped scallions
pepper
Add water, cranberries and sugar to pot and bring to boil. Add ginger, red wine vinegar and stir occasionally at a simmer. Add scallions, season with pepper and continue stirring until chutney thickens. For tacos, spread chutney onto whole tortilla. Put turkey onto half of tortilla and cover with Swiss cheese. Fold in half. Drizzle and rub olive oil on both sides of taco. Broil on high on lower rack until golden and crispy. Flip and continue broiling until golden on second side and cheese is oozing. Devour.
Thanksgiving Turkey Tacos with Cranberry Chutney
Yummy
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