Taco Pockets

Name: Taco Pockets
Ingredients: 113 pounds turkey breast ground; 1 small onions finely chopped; 2 cloves garlic chopped; 1 tablespoon cumin ground; 1 tablespoon chili powder dark; 1 tablespoon cayenne pepper sauce; 1 teaspoon kosher salt; 1 tablespoon vegetable oil; 4 each flour tortillas, whole wheat soft, 12-inch diameter; 1 cup taco sauce mild; 1 each romaine lettuce shredded; 2 small italian plum (roma) tomatoes seeded and chopped; 2 cups monterey jack cheese; 1 x vegetables cut fresh seasonal, pieces and strips; 1 x corn tortillas (6-inch) organic, assorted; 1 tablespoon olive oil, extra-virgin; 1 medium onions finely chopped; 1 medium green bell peppers seeded and finely chopped; 2 cloves garlic minced; 1 teaspoon cumin ground; 1 x salt and black pepper to taste; 15 ounces tomatoes, canned chunky-style crushed

22 ingredients

14 steps

Ingredients

113 pounds turkey breast ground
1 small onions finely chopped
2 cloves garlic chopped
1 tablespoon cumin ground
1 tablespoon chili powder dark
1 tablespoon cayenne pepper sauce
1 teaspoon kosher salt
1 tablespoon vegetable oil
4 each flour tortillas, whole wheat soft, 12-inch diameter
1 cup taco sauce mild
1 each romaine lettuce shredded
2 small italian plum (roma) tomatoes seeded and chopped
2 cups monterey jack cheese
1 x vegetables cut fresh seasonal, pieces and strips
1 x corn tortillas (6-inch) organic, assorted
1 tablespoon olive oil, extra-virgin
1 medium onions finely chopped
1 medium green bell peppers seeded and finely chopped
2 cloves garlic minced
1 teaspoon cumin ground
1 x salt and black pepper to taste
15 ounces tomatoes, canned chunky-style crushed

Directions

1

Combine ground meat with onion, garlic, spices, and salt and form 4 patties.
2

Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
3

To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side.
4

Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce.
5

Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla.
6

Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides.
7

Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
8

Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
9

Mild Salsa:
10

Heat a small saucepan over moderate heat and add oil, onions, peppers, and garlic.
11

Season vegetables with cumin, salt, and pepper and cook for 5 minutes, until vegetables are just tender.
12

Remove the pan from heat and add canned tomatoes.
13

Stir salsa to combine and transfer to a small serving bowl.
14

Serve salsa at room temperature or chilled with veggies and assorted corn tortillas for dipping.