Ingredients
2 cups Pace® Picante Sauce2 large green or red bell pepper, cut into 2-inch-long strips (about 4 cups)1.5 cups frozen whole kernel corn, thawed1 tablespoon chili powder2 tablespoons lime juice3 cloves garlic, minced2 pounds boneless, skinless turkey breast cutlet, cut into 4-inch-long strips16 flour tortilla, warmed1 cup shredded Mexican blend cheese(about 4 ounces)
Instructions
Stir the picante sauce, peppers, corn, chili powder, lime juice, garlic and turkey in a 4-quart slow cooker.Cover and cook on LOW for 6 to 7 hours or until the turkey is cooked through.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.
Print
