Turkey chili potties with pointed cabbage tortilllas
easy
105 mins
105 mins
Ingredients
- 0,8 - 1 kg Turkey Breast
- 1 (approx. 300 g) Vegetable Onion
- 3-4 Tbsp Oil
- 2 TABLESPOONS Tomato paste
- 7-10 Tbsp Salt
- 7-10 Tbsp Chili or cayenne pepper
- 500 g chunky tomatoes
- 1/4 - 3/8 l clear chicken stock (instant)
- 150 g Whipped cream
- 1 medium onion
- 1 Pointed cabbage (800-1000 g)
- 30 g Butter or margarine
- 7-10 Tbsp Pepper
- 1 pack of Wrap tortillas (4 pieces approx. 23 cm Ø/ 280 g)
- 80-100 g Schmand
- 200 g grated medieval Gouda cheese
- 75 g Spring onions
- 4 little wooden skewers
- baking paper
Directions
- 1
Wash the turkey breast, dab dry and cut into cubes. Peel and roughly dice the vegetable onion. Heat oil in a roasting pan. Fry meat in 2 portions while turning. Finally add onions and fry briefly.
- 2
Put the meat back into the roaster, stir in tomato paste and season with salt and chilli. Add tomatoes, stock and cream and bring to the boil. Cover and stew for 1 1/4-1 1/2 hours. Stir in between.
- 3
For the wraps, peel and finely dice the onion. Clean, wash and cut the pointed cabbage into strips. Heat the fat in a pot. Fry the onion in it. Add cabbage, season with salt and a little pepper and stew covered (without water !!) for about 10 minutes.
- 4
Let it cool down a little. Warm up the tortilla wraps according to the package instructions. Spread the wraps with sour cream and spread the pointed cabbage on top. Sprinkle half of the cheese on the cabbage, roll up wraps and pin them with wooden skewers.
- 5
Place on a baking tray lined with baking paper and sprinkle with remaining cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Clean and wash spring onions and cut into fine rings.
- 6
Arrange the turkey chili in deep bowls and sprinkle with spring onions. Serve with pointed cabbage tortillas.
Nutrition Facts
990 kcal
51 g
54 g
80 g
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