1 12” flour tortilla
smoked turkey, julienned
1 oz LSG roasted raspberry chipotle sauce
1/8 t Kosher salt
1 oz black beans (canned, drained)
1/8 t black pepper
1 ½ oz Monterey Jack cheese, shredded
1 t olive oil
½ oz green onions, sliced
Arrange turkey over bottom of tortilla. Sprinkle the sauce over the turkey. Top with beans and cheese. Season with salt and pepper and sprinkle onions on top. Heat 1t oil in sauté pan. Cook tortilla until cheese is melted and tortilla is golden. Makes one.
Donna Barry
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