Recipe: Turkey chimichanga by Tacos & Tequila

Recipe provided by Tacos & Tequila Executive Chef Saul Ortiz

Sunday, Nov. 22, 2015 | 2 a.m.

Looking for a nontraditional Thanksgiving dinner idea this year? This dish contains ingredients familiar to the occasion, but it is packaged with a Latin flavor to spice up the holiday.

For each chimichanga, you will need:

• 1 flour tortilla

• 1 oz shredded romaine lettuce

• 6 oz turkey picadillo (see below for recipe)

• 1 oz chipotle aioli (see below for recipe)

• 3 oz stuffing (home-made or packaged)

• 1 oz pico de gallo (packaged or see recipe below)

Ingredients and directions for turkey picadillo

• 1 lb ground turkey

• 1 oz diced yellow onion

• 1 oz diced celery

• 1 oz diced carrot

• 1 oz frozen peas

• 1 oz golden raisins

• 1 oz toasted sliced almonds

• 2 oz adobo sauce

• 1 oz canola oil

1. Heat a sauté pan to medium and add the oil. Add the onion, celery and carrot, and cook until translucent.

2. Add the ground turkey, and cook until turkey is well done.

3. Add peas, raisins and toasted almonds, and cook for about a minute.

4. Finish by adding the adobo sauce and salt and black pepper to taste.

For chipotle aiolimakes one cup

Combine and thoroughly mix:

• 8 oz mayonnaise

• 1/2 oz chipotle peppers in adobo sauce

• 1/4 tsp agave nectar

• 1 2/5 tsp lime juice

For pico de gallo

• 6 oz diced Roma tomato

• 1 oz diced yellow onion

• 1/2 oz chopped cilantro

• 1 tsp lime juice

• 1/4 tsp agave nectar

• 1/2 oz chopped Serrano pepper

• salt to taste

To construct chimichanga

1. Warm tortilla and add stuffing, turkey picadillo, lettuce, pico de gallo and chipotle aioli. Wrap into a burrito and deep fry at 350 degrees in creamy shortening oil 60 to 90 seconds or until golden brown.

2. Serve with a side of Mexican rice and cranberry sauce.