Cranberry Salsa
The recipe Cranberry Salsan is ready in about 10 minutes and is definitely an excellent gluten free option for lovers of Mexican food. One serving contains 427 calories, 17g of protein, and 20g of fat. For $1.33 per serving, you get a hor d'oeuvre that serves 6. A mixture of jalapeno, kosher salt and pepper, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious.
Instructions
Watch how to make this recipe.
Special equipment: toothpicks
Place the cranberry sauce, cilantro, lime zest, lime juice, jalapeno pepper, onion, red pepper, green pepper, tomatoes, and salt, and pepper, to taste in a food processor and pulse until blended, but still chunky.
Serve with Turkey Taquitos.
Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil.
Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste.
Mix the ingredients thoroughly.
Warm the tortillas in the microwave for 10 seconds so they are pliable.
Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack.
Heat 2 cups oil in a straight-sided pan to 350 degrees F.
Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.
Drain the taquitos on paper towels and salt.
Remove the toothpicks before serving.