In a large saute pan, heat the olive oil on medium-high. Cook the onions and the garlic until soft. Reduce heat to low and add turkey, chipotle and cranberry sauce. Fold together for 3 minutes. Remove from heat and fold in cilantro.
Place 1 tortilla in a separate skillet. Fill with ¼ cup filling and ¼ cup cheese. Spread evenly, leaving about ¼” along the edges. Cover with another tortilla and cook over medium heat until lightly brown on both sides.
Slice into 4-8 pieces.
Serve with crema or guacamole.
Feel free to drop in any other leftovers you have on deck. Green beans, potato, and veggies are all fair game.
Once again our guest Chef Shelly Gilad from Shelly’s Humble Kitchen shares a recipe for delicate alfajores, a traditional biscuit with milk caramel filling that is famous throughout Spain and Latin America.
The modern chutney was born from a mix of Indian spices and chili peppers from the Americas and it’s a popular condiment to enjoy with a ‘picada’, a mix of different cold cuts, cheeses and nuts in Latin America.