Green Chile ‘Turquitos’

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Plagued by insomnia of late, I’ve been spending the wee hours of the morning contemplating everything from the big questions in life to the incredibly mundane. Mulling over new ideas for turkey leftovers (which obviously fall into the ‘big life questions’ category) resulted in a 4am stroke of genius: Turquitos. I’m planning on selling the idea to Taco Bell for millions.


Even better than the genius name is that they’re incredibly easy to make and are absolutely delicious thanks to Bunches and Bunches’ vibrant Green Chile Sauce which packs such a punch, you don’t need to add anything else. Now I can go back to worrying about the state of the world in the knowledge that I’ve solved this year’s turkey leftover quandary.


Green Chile ‘Turquitos’

Serves 4 


3 cups shredded turkey (you can substitute chicken)

1 1/2 cups Green Chile Sauce

1 cup Monterey Jack cheese, shredded

12 small corn tortillas

1 cup vegetable oil, for frying

Sour cream, avocado, lime and cilantro for serving



1. In a large bowl, mix the turkey and green chile sauce.

2. In batches, wet the corn tortillas on both sides and microwave for 15 seconds between damp paper towels.

3. Put 2 tablespoons of turkey filling down the center of a softened tortilla, top with some cheese and roll tightly. Secure seam with a toothpick. Repeat until all tortillas are filled and rolled.

4. In a large frying pan, heat oil until bubbling and then fry turquitos in batches, approximately 3 minutes per side. Drain on paper towels and serve immediately with sour cream, chopped avocado, lime and cilantro.


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