Cookerati

Pace Picante sent me some great leftover ideas to go with your Thanksgiving dinner.  Salsa is one of the best ways to liven up your leftovers.  If you want to give them a little zing, try some of these recipes.

PACE® NATIONAL LEFTOVERS DAY RECIPES

Pace® Cheesy Turkey Bean Skillet

Prep: 5 minutes
Cook: 10 minutes
Makes: 4 servings

Ingredients:

• 2 cups cubed, cooked turkey
• 1 cup Pace® Mexican Four Cheese Salsa con Queso
• 1 can (about 15 ounces) pinto beans, rinsed and drained
• 1 cup coarsely crumbled blue corn tortilla chips

1. Heat the turkey, queso and beans in a 12-inch nonstick skillet over
medium heat to a boil, stirring occasionally. Reduce the heat to low. Cook
for 5 minutes or until the turkey mixture is hot and bubbling.
2. Top the turkey mixture with the tortilla chips just before serving.

Tip: You can omit the crumbled tortilla chips and serve the turkey mixture as a quesadilla filling or a warm dip.

Southwestern Turkey Chili

Prep: 15 minutes
Cook: 35 minutes
Makes: 6 servings (about 1 1/2 cups per serving)

• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 / 2 cup chopped celery
• 1 / 2 cup chopped red pepper
• 3 tablespoons all-purpose flour
• 1 tablespoon ground cumin
• 2 cups Swanson® Chicken Stock
• 2 cans (15 ounces each) great Northern beans
• 1 jar (16 ounces) Pace® Chunky Salsa
• 2 cups chopped cooked turkey
• Shredded pepper Jack cheese
• Cubed avocado

1. Heat the oil in a 4-quart saucepot over medium heat. Add the onion, celery
and pepper and cook until they’re tender. Stir in the flour and cumin and
cook for 2 minutes. Stir the stock in the saucepot. Cook and stir until the
mixture boils.
2. Stir the beans, salsa and turkey in the saucepot. Heat to a boil. Reduce the
heat to low. Cook for 20 minutes.
3. Garnish with the cheese and avocado.

Monterey Turkey Tortilla Casserole

Prep: 15 minutes
Bake: 40 minutes
Makes: 4 servings (about 1 cup each)

• 1 cup coarsely crumbled tortilla chips
• 2 cups cubed cooked turkey
• 1 can (about 15 ounces) cream-style corn
• 3 / 4 cup Pace® Picante Sauce
• 1 / 2 cup sliced pitted ripe olives
• 2 ounces shredded Cheddar cheese (about 1/2 cup)
• Chopped green or red pepper
• Tortilla chips

1. Layer the crumbled chips, turkey, corn and picante sauce in a 1-quart
casserole. Top with the olives and cheese.
2. Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling. Top
with the pepper. Serve with the chips.

Picante Turkey Rolls

Prep: 10 minutes
Makes: 4 servings

• 4 flour tortillas (10-inch), warmed
• 1 / 4 cup cream cheese, softened
• 1 / 2 pound thinly sliced deli turkey breast or cooked turkey
• 1 / 2 cup Pace® Picante Sauce
• 1 large avocado, peeled, pitted and chopped (about 1 cup)

1. Spread 1 tablespoon cream cheese on each tortilla to within 1/2 inch of the edge. Top each with about 4 turkey slices, 2 tablespoons picante sauce and 1/4 cup avocado.
2. Roll up the tortillas tightly, leaving the ends open. Cut each roll in half. Serve with additional picante sauce for dipping.
To make appetizer rounds: Cut each rolled tortilla into 1/2-inch slices and arrange on a serving platter. Serve with additional picante sauce for dipping.

Pace® Mucho Queso Pizza

Prep: 15 minutes
Bake: 15 minutes
Makes: 4 servings

• 1 cup Pace® Mexican Four Cheese Salsa con Queso
• 1 prepared pizza crust (10-inch)
• 1 / 2 cup shredded cooked turkey
• 1 / 2 cup sliced sun-dried tomatoes
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons chopped fresh basil leaves

1. Heat the oven to 400°F.
2. Spread the salsa con queso onto the pizza crust to within 1/2-inch of the edge. Top with the turkey, tomatoes, cheese and basil.
3. Bake for 15 minutes or until the salsa con queso is hot and bubbling.

Salsa Verde Turkey Wraps

Prep: 15 minutes
Makes: 4 servings

• 1 cup Pace® Salsa Verde
• 2 cups diced cooked turkey
• 1 large red pepper, diced (about 1 cup)
• 1 large avocado, diced (about 1 cup)
• 1 / 2 cup sour cream
• 4 flour tortillas (10-inch), warmed
• 2 cups shredded lettuce

1. Stir 1/2 cup salsa, turkey, pepper and avocado in a large bowl. Stir the remaining salsa and sour cream in a small bowl.
2. Spread 1 / 4 cup sour cream mixture onto each tortilla to within 1/2 inch of the edge. Top each with 1 cup turkey mixture and 1/2 cup lettuce. Fold the sides of the tortillas over the filling and then fold up the ends to enclose the filling. Cut each wrap in half before serving.