White Chili Burritos
- 2 tablespoons olive oil, divided
- 1 1/2 pounds ground dark meat turkey or turkey breast
- 1 onion, finely chopped, divided
- 1 poblano or mild green pepper, finely chopped
- 2 to 3 cloves garlic, chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon New Mexican green chile powder or mild chile powder, such as ancho
- Salt and pepper
- 1/2 cup turkey or chicken stock
- 2 tablespoons Worcestershire sauce
- 2 ounces cream cheese (4 tablespoons), cut into small pieces or 1/4 cup sour cream or crème fraîche
- 1 rib celery, finely chopped
- 2 14- to 15-ounce cans white beans, drained
- 1 tablespoon fresh thyme, chopped
- Green hot sauce, such as Bronx Hot Sauce (available at bronxhotsauce.com) or jalapeño Tabasco
- 6 to 8 large flour tortillas
- 1/2 pound pepper jack cheese, shredded
- Natural olive oil cooking spray
Heat a large skillet over medium-high heat. Add 1 tablespoon oil, one turn of the pan.
Add the ground turkey and cook, breaking it up with a spoon, until browned, about 5 minutes. Add half the onion, the poblano, garlic and spices; season with salt and pepper. Cook stirring often, until soft, 7-8 minutes. Add the stock and Worcestershire, and cook until the liquid is absorbed, about 10 minutes. Stir in the cream cheese and remove from the heat.
If the tortillas are stiff, wrap them in a kitchen towel and microwave them for a few seconds to soften.
To assemble the burritos, pile some of the turkey mixture on the lower third of each tortilla, leaving a 2-inch border on either side. Top with some of the cheese and beans. Fold in the sides then roll up tightly.