The English Kitchen: Turkey Mexi-Melts

Not using a fireplace / stove for the last half week or so, was definitely a challenge for me. I really hope that when the Engineer arrives tomorrow, it is an easy solution!

We did buy a portable hob, but with only two small burners, it doesn't really lend itself to preparing gourmet meals. However, it is fantastic to brown things and heat things up, such as soup. I haven't cooked pasta yet, but I recently baked carrots on it.

It required a little difference in planning as I am used to the direct heat of gas. This electric hotplate needs a lot more to heat up and it doesn't cool down right away, so I have to warn Todd that the burner was just on because it's not really clear by looking at it, but if you set something up you would definitely know quickly, especially if it was your hand or something plastic!

Today (Sunday as I write this) I used it to make our favorite Mexi melts, along with our microwave. Tandem cooking! It works well! We are big fans of Tex Mex food! I heard rumors that we would get a Taco Bell in Chester, but that was months ago and there is none, although there is one in Liverpool. I can not wait!

This is a riff on their Mexi-Melt sandwich, which is a kind of burrito / wrap. I have made a few changes, so technically they are not identical, but I don't think anyone will really mind. They are super delicious!

We don't try to eat much red meat here, so I used ground turkey instead of beef. You can use the turkeys off the ground, but I love the turkey meat.

This will easily turn brown in a frying pan. Because I use a turkey fillet that is ultra-low in fat, I add a little oil to prevent it from sticking. We love ground turkey, so this really works for us. If you are not a fan of ground turkey, you can use minced meat, but try using an extra lean.

If you have eaten the turkey brown and spicy (I give my homemade taco-herb recipe below), simply place the meat and two types of cheese in a flour tortilla, along with some tomato salsa. How spicy you choose to use is up to you! I love the mild ones myself.

Once you have filled and rolled all the tortillas, wrap them in a damp paper towel and then put them in the microwave for a minute. This is just long enough to heat everything nicely and to melt the cheese.

I make my own Chipotle mayo dip before serving. It is also very easy to make. If you don't like mayo, you can use sour cream.

Writer: Marie Rayner

Taco spice mix

preparation time: cooking time: total time:

This is better than any packaged mix. No preservatives or chemicals.

ingredients:

• 1/2 teaspoon garlic powder (not salt)
• 1/4 teaspoon onion powder (not salt)
• 2 tsp ground cumin
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 TBS mild chili powder (American style)
• 1/2 teaspoon sweet pepper
• 1/4 teaspoon red pepper flakes
• 1 teaspoon of salt

instructions:

1. Mix all ingredients together in a pot to combine well. Use if necessary. Store tightly covered in a dark place for up to 6 months.

These are oh so delicious, especially if you serve them with the mayo, which adds a touch of flavor and a touch of creaminess. I like to sprinkle the dip with black olives and spring onions for even more taste.

Yield: 8Writer: Marie Rayner

Turkey Mexi melting tones

Fast, easy and satisfying. I have added an optional dip that adds even more flavor. Serve with a salad for a light supper, or without for a quick lunch. You can also put it together, pack it tightly and freeze it. When you are ready to eat, defrost for about an hour at room temperature and then heat up as in the recipe instructions.

ingredients:

• 1 pound of ground turkey
• 1 teaspoon of oil
• 1 envelope of taco-spice mix
• 225 g grated strong cheddar cheese (8 oz)
• 225 g grated jack cheese (8 oz)
• 8 to 10 flour tortillas (8 inches)
• 200g tomato salsa (1 generous cup)
• For the dip: (optional)
• 220g of good quality mayonnaise
• 1 TBS lime juice
• 1 tsp chipotle chili paste
• finely chopped black olives and spring onions

instructions:

1. Heat the oil in a large frying pan. Add the ground turkey and brown thoroughly until no more pink juices are left. Stir in the taco spices and heat through.
2. Put down your tortillas. Sprinkle the cheddar in the middle of the tortillas and spread it evenly over each of the tortillas. Spread the seasoned turkey evenly over the tortillas and place on top of the cheddar. Scoop some of the tomato salsa over the top of the turkey in each tortilla and spread it evenly over them. Finally, sprinkle the Jack cheese over the salsa. Roll each tortilla and enclose the filling. Pack them each in a piece of damp kitchen paper. Microwave 2 at a time for 1 minute on high. Leave it while you microwave them all.
3. To make the dip. beat the mayo, lime juice and the chipotle paste in a bowl. Top with the chopped olives and onions.
4. Serve the warm wraps with the mayo to dip.

Authentic or not, these are really delicious. Simple ingredients. Simple method. Quick to throw together. These are big winners in general, especially if you are a Tex-Mex fan !! Enjoy your meal!