Chili con queso is typically served as an appetizer with corn chips, tortilla chips or vegetables. By borrowing this idea and combining it with a turkey wrap, a new dish emerges. When assembling the dish, the sauce may seem too generous, but it eventually thickens and provides enough to spoon luxuriously over the rolls.
- Portion size 8 servings
In saucepan, melt butter over medium heat; fry onion and garlic, stirring occasionally, until softened, about 2 minutes.
Add flour; cook, stirring, for 2 minutes. Whisk in stock and milk and bring to boil, stirring; reduce heat and simmer until thickened, about 5 minutes. Remove from heat. Add 2-1/2 cups (625 mL) of the cheese, salt and pepper; set aside.
Filling: In large bowl, combine turkey, tomatoes, olives, onions, coriander and jalape?epper; stir in 1/2 cup (125 mL) of the cheese sauce. Spoon 3/4 cup (175 mL) into greased 13- x 9-inch (3 L) glass baking dish.
Divide remaining filling evenly among centres of each tortilla; roll up loosely. Place, seam side down, on sauce. Spoon remaining sauce over top. Sprinkle with remaining cheese. (Make-ahead: Cover and refrigerate for up to 8 hours; let stand at room temperature for 30 minutes.)
Bake in 350°F (180°C) oven until golden and bubbly, 35 to 40 minutes. Let stand for 15 minutes before serving.
Nutritional facts <b>Per serving:</b> about
- Sodium 813 mg
- Protein 28 g
- Calories 463.0
- Total fat 25 g
- Cholesterol 87 mg
- Saturated fat 13 g
- Total carbohydrate 32 g
- Iron 21.0
- Folate 35.0
- Calcium 35.0
- Vitamin A 22.0
- Vitamin C 13.0