Turkey Rice Burritos
| 1 cup | butter | 250 mL |
| 2 qts | onion, chopped | 2 L |
In a large saucepan, melt butter over medium heat. Add onions and cook until softened but not browned.
| 5 lbs | turkey, cooked, diced | 2.3 kg |
| 3 qts | green chilies, diced | 3 L |
| 2 tbsp | cumin | 30 mL |
| 2 tbsp | oregano, ground | 30 mL |
| 2 tbsp | garlic powder | 30 mL |
| 1 qt | chicken broth | 1 L |
Add all ingredients. Simmer, stirring occasionally, about 10 minutes.
| 6 qts | U.S. long grain brown rice, cooked | 6 L |
Add Rice; cook until most of the liquid is absorbed.
| 3 lbs | cheddar cheese, reduced fat, shredded | 1.5 kg |
| 2 tsp | salt | 10 mL |
| 2 tsp | cayenne pepper | 10 mL |
Add cheese; mixed well. Add salt and pepper.
| 100 | flour tortillas (10” diameter) | 100 |
Warm tortillas until soft. Portion 2/3 cup (150 mL) turkey mixture onto each tortilla. Roll, folding in sides. Place in greased shallow baking pan. Bake uncovered at 350°F (180°C) for 15 minutes or until hot.
| Per Serving: | |
| Calories: 393 Protein: 18 g Carbs: 54 g Total Fat: 11 g |
Sat Fat: 5 g Cholesterol: 34 mg Sodium: 703 mg Fiber: 4 g |
YIELD: 100, Portion: 1 Burrito
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