Turkey chili with tortilla rolls

Name: Turkey chili with tortilla rolls
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 Turkey thigh (approx. 1,3 kg); 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 6 (à 5 g) red chillies; 1 (850 ml) large can of tomatoes; 150 ml Vegetable broth (instant); 1 yellow and green pepper; 1/2 (approx. 500 g) Head Savoy cabbage; 1 TABLESPOON Butter; 7-10 Tbsp Pepper; 2 (each 45 g, approx. 19 cm Ø) Tortilla wraps; 75 g Schmand; 100 g grated gouda cheese; 1 can(s) (425 ml) Kidney beans; 1 can(s) (425 ml) Vegetable corn; 7-10 Tbsp wooden skewers; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 Turkey thigh (approx. 1,3 kg)
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
6 (à 5 g) red chillies
1 (850 ml) large can of tomatoes
150 ml Vegetable broth (instant)
1 yellow and green pepper
1/2 (approx. 500 g) Head Savoy cabbage
1 TABLESPOON Butter
7-10 Tbsp Pepper
2 (each 45 g, approx. 19 cm Ø) Tortilla wraps
75 g Schmand
100 g grated gouda cheese
1 can(s) (425 ml) Kidney beans
1 can(s) (425 ml) Vegetable corn
7-10 Tbsp wooden skewers
baking paper

Directions

1
Wash the meat, dab dry, remove skin and bones. Cut meat into small cubes. Heat oil in a large pot. Season meat with salt and fry in portions until golden brown.
2
Wash the chillies, dab dry, halve 2 pods, scrape out the seeds. Chop the pods finely. Deglaze meat with tomatoes and stock. Cover and braise at low heat for 1 1/4 -1 1/2 hours.
3
In the meantime clean, wash and dice the peppers. Clean the savoy cabbage, remove hard stalks. Wash cabbage. Halve leaves crosswise and cut into strips. Heat butter in a pot. Add savoy cabbage, season with salt and a little pepper and steam covered for 5-7 minutes.
4
Drain the savoy cabbage. Spread the wraps with sour cream and spread the savoy cabbage on top. Sprinkle with half of the cheese, roll up and fix with wooden skewers. Place on a baking tray lined with baking paper and sprinkle with the rest of the cheese.
5
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes until golden brown. Rinse and drain the beans. Meanwhile add the corn, paprika, beans and chopped chilli pepper to the meat in the pot, boil down without lid for approx. 5 minutes until creamy.
6
Season to taste with salt and pepper. Arrange chillies in preheated bowls, garnish with remaining chillies. Remove wraps, cut open and serve with the chilli.