I was introduced to green chili after moving to Arizona and now it's one of my favorites. I incorporated green chili into another one of my favorites — turkey burritos — which are a wonderful way to use up all that leftover Thanksgiving turkey.
Technique tip: Warm up tortillas so they are easier to work with.
Swap option: Swap leftover turkey with smoked turkey to turn it up.
- 1 pound hatch chili peppers, halved and seeded
- 2 tablespoons flour
- 1/4 cup vegetable oil
- 1 large sweet onion, chopped
- 3 cloves garlic
- 3 tablespoons salt
- 3 tablespoons coarsely ground black pepper
- 2 cups chicken stock
- One (15-ounce) can diced tomatoes with green chili peppers
- 2 tablespoons ground cumin
- 3 pounds leftover cooked turkey breast, cubed
- 8 flour tortillas
1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place hatch chili peppers with cut sides down onto the prepared baking sheet.
2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes.
3. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins; chop peppers into smaller pieces.
4. In a small saucepan, add 4 tablespoons of water and 2 tablespoons of flour and whisk to form a slurry. Set aside.
5. In a stock pot, add vegetable oil, onions, garlic, chili peppers and salt and pepper and cook over medium heat until veggies are tender.
6. Then add remaining ingredients — chicken stock, diced tomatoes with peppers, cumin and slurry — to stock pot. Mix and cover. Turn down heat and simmer for about 45 mins, until flavors blend together.
7. Then stir in cubed turkey and finish cooking, about 15 minutes.
8. Spoon turkey mixture down the center of each tortilla. Fold sides and ends over filling and roll up.