Wednesday, January 11, 2012


2 cups Pace Picante Sauce
2 large green or red peppers, cut into 2-inch long strips (about 4 cups)
1.5 cups frozen whole kernel corn, thawed
1 tablespoon chili powder
2 tablespoons lime juice
3 cloves garlic, minced
2 pounds turkey breast cutlets, cut into 4-inch long strips
16 flour tortillas, warmed
Shredded Mexican cheese blend

1.) Stir the picante sauce, peppers, corn, chili powder, lime juice, garlic and turkey in crock pot.

2.) Cover and cook on LOW for 6 to 7 hours or until the turkey is cooked through.

3.) Spoon about 1/2 cup of the turkey mixture down the center of each tortilla.  Top with the cheese.  Fold the tortillas around the filling.

Note: This was great to throw in the crock pot in the morning and let simmer away while I was at work.  It was so nice to come home to a cooked meal!  My fajita filling turned out pretty soupy and I'm not sure what went wrong.  However, it was delicious and flavorful!  Dave and I actually ate it over rice and then another day I ate it as almost a turkey chili and sprinkled the cheese on top.  So those are a few tips if yours turns out soupy as well!  But hopefully, you won't be as crock pot challenged as I am :) 

Happy eats!

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