Turkey Taquitos

  • Cook of the year Trisha Pulaski of Carpentersville.

      Cook of the year Trisha Pulaski of Carpentersville. Christopher Hankins | Staff Photographer

  • Christopher Hankins/chankins@dailyherald.comTrisha Pulaski's turkey taquitos.

    Christopher Hankins/chankins@dailyherald.comTrisha Pulaski's turkey taquitos.

 
Updated 12/28/2010 10:44 AM

1 pound lean, ground turkey

1 teaspoon olive oil

1 small onion, diced

1 teaspoon paprika

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon oregano

1 teaspoon onion powder

Red pepper flakes, just a dash or to taste

Sea salt and freshly cracked pepper, to taste

10 corn tortillas

Cheddar cheese, shredded

Heat oven to 425 degrees. Coat a baking sheet with nonstick spray.

In a large skillet, heat olive oil. Brown turkey, crumbling as it cooks. Add onion, paprika, cumin, garlic, oregano, onion and red pepper flakes; cook 4 to 5 minutes or until turkey is no longer pink and mixture is well combined.

Wrap tortillas in damp paper towels and warm in microwave to soften, about 15-20 seconds.

To assemble: Mound a little cheese in the middle of each tortilla and top with ground turkey mixture. Roll up and place, seam side down, on a baking sheet. Spritz each taquito with cooking spray. Bake 5 to 6 minutes, turn over and cook 5 to 6 minutes more or until crispy and golden brown.

Serves five.

Patricia Pulaski