I was reading through my new copy of Two Cooks and a Suitcase by Doug Bell and Rhona Robertson trying to decide which recipe to try out first but discovered that many of the recipes involve using dried chiles which I cannot find easily here in Switzerland. If I lived in Glasgow finding these ingredients wouldn’t be a problem since I could go to Lupe Pinto’s deli, therefore I chose a rather simple recipe to begin with. The various salsa and other sauce recipes say that they can be converted into cooking sauces by the addition of chicken stock. This is my adaptation of their chipotle sauce recipe, I added turkey and used it as a filling for enchiladas.

TURKEY CHIPOTLE ENCHILADAS

Serves 2

INGREDIENTS

• 270g Turkey breast fillet (I used garlic marinaded turkey breast)
• 2 Romano peppers, 1 green and 1 orange, sliced into strips
• 2 Medium onions, sliced
• 2 cloves garlic, crushed
• 2 Chipotle chiles en adobo, pureed
• 1 Tsp Cumin seeds, roasted and ground
• 500ml Passata
• 50g Peanut butter
• 4 Flour Tortillas
• 100g grated cheese (such as cheddar)
• 8 Tbsp Sour cream
• Chicken stock

1. Pre-heat the oven to 200°C.
2. In a large pot fry the onions, garlic and peppers gently until softened.
3. Puree the peanut butter, chiles and a dash of the passata until smooth.
4. Add the rest of the passata, pureed peanut butter and chile to the pot with the onions, garlic and peppers.
5. Add the chopped turkey to the sauce and bring to the boil, reduce and simmer until the turkey is cooked through and the sauce has thickened (about 45 minutes).
6. Divide the turkey between the four tortillas, reserving some sauce. Roll the tortillas and place into an ovenproof dish spooning the remaining sauce over the enchiladas.
7. Sprinkle the grated cheese over the enchiladas, place into the oven and bake until the tortillas are beginning to crisp at the edges and the cheese is bubbling.
8. Serve immediately.

Turkey Chipotle Enchiladas after the oven.

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