Tuesday, October 23, 2007

Mise En Place

I made a smothered turkey burrito tonight for dinner. This is actually an encore meal since I had a jar of super hot green chili left over in my fridge, and I thawed out the last of the turkey I cooked in July. Yes, I have Thanksgiving in July sometimes. Doesn't everyone?

Cooking is really very simple. The key is the timing, and having everything ready before you cook and assemble makes it so much easier. I love prep work. I could work at a restaurant as a prep person. Cleaning, chopping, dicing, slicing...you name it! My knife work isn't very fast, but I do take pride that I can hack something to bits while keeping all of my digits!

I grabbed more leftovers and whatnot from my fridge. Thawed turkey breast, white onion, fontina cheese, and the green chili were all put into little monkey dishes. Those of you who may have had an illustrious time in a commercial kitchen know this phrase well!

With all of the main ingredients ready, I heated up my non-stick griddle on high heat. I get these "raw" flour tortillas at COSTCO, and you just finish them on the griddle. They are so tasty, and they're nice and thin which is what I prefer.

Cook the tortilla just until the transparency is disappearing and flip. Work quickly by putting the turkey, onion, and cheese on the tortilla and let cook a bit longer. Check underneath being careful not to over brown or burn.

Fold the tortilla around the filling to form the burrito. Turn over and let sit a minute more. You can turn the flame off at this time as it will still cook over the residual heat of the pan. Heat up your green chili. I do it in the microwave. Hey, I'm cooking for one here!

The tortilla is nice and brown while it's still soft and a bit crispy. Carefully remove the finished burrito (sad to have all the stuff fall out), and plate. Smother with the green chili and enjoy!

This jarred green chili is very good. I haven't come across a good recipe for it, so for the time being I'll just keep buying it from the shelf!

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