Cranberry Chipotle Turkey Enchilada

Thanksgiving is great, but finding new and different ways to use up the leftovers can be a bit of a challenge (and also an opportunity to be creative). I had an idea for a turkey cranberry chipotle turkey enchilada and went looking for cranberry chipotle salsa or even some cranberry relish.  The store had the salsa, but I didn’t want to buy a whole jar (and end up with more leftovers to use up). They also had relish, but I realized I’d never use it all up, so I created my own instead.

I took the last of the leftover turkey, some dried cranberries, and chipotle salsa to make cranberry chipotle turkey enchiladas.  A few weeks ago, those tortillas were “crepes“, but this time I decided to use them as intended on the package!




I used dried cranberries and added that to the salsa, but if you still have cranberry relish that would work beautifully too (or if you plan to have more turkey for another holiday). Or, bookmark this and use it next year.

It’s pretty simple. just warm up the turkey,  heat the tortilla in some oil, add the rest of the ingredients, and roll it up into an enchilada.

Cranberry Chipotle Turkey Enchilada

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Category: lunch

Cuisine: Tex-Mex

one serving

Cranberry Chipotle Turkey Enchilada

Cranberry chipotle turkey enchilada with shredded cheese and cabbage.

Ingredients

  • 3-4 craisins, chopped, or about 1/2 tsp cranberry relish
  • 1T chipotle salsa
  • 2 T cooking oil
  • 1 -2 slices of turkey, shredded
  • 1 tortilla
  • 1/4 C shredded mild cheese
  • 1 leaf cabbage (chiffonade)*

Instructions

  1. Mix the craisins (or the relish) and salsa together in a small bowl.
  2. Heat oil in pan and reheat the turkey. Once it's hot, remove the turkey and set aside.
  3. Put the tortilla in the pan, and cook 30 seconds or so per side, flipping with kitchen tongs.
  4. Return the turkey to the pan and top with the shredded cheese.
  5. Cook a minute or twp to melt the cheese.
  6. Remove the tortilla from the pan, add the cabbage, and top with the cranberry /salsa mixture.
  7. Roll it up to make an enchilada.

Notes

To make the chiffonade, just roll up the cabbage leaf into a cigar shape, and then slice pieces off the end. You'll end up with shredded cabbage.

Use a mild cheese, such as Monterey Jack.

Tools and Ingredients for Turkey Cranberry Chipotle Enchiladas

 


OXO Good Grips Box Grater
Much as I love my zester/microplane, there are some jobs that require a different tool. A box grater can slice or shred food better than a zester can. Use this to shred or slice cheese, carrots, onions, and potatoes or to coarsely grate citrus peels (use the microplane for finer results).

This particular grater comes with its own marked storage container, so you can measure while you’re grating and just make exactly the amount you need.


SilverStone Ceramic 8-Inch Deep Skillet, Chili Red

I don’t like the old-style non-stick pans, but I confess I am enjoying using my ceramic pan. I can make eggs, enchiladas, frittatas, and many other things without worrying about it sticking and it cleans up easily. So far, the coating has held up beautifully. I don’t have this exact pan, but if I had seen the red I would have gotten that one in a New York minute. Do keep the heat a bit lower than you would with a stainless steel pan, and be careful if you have a glass top stove.




 

More Cabbage Recipes

Quick Creole Cabbage and Sausage

Spicy Beef Noodle Soup

Single Serving Asian Chicken Salad with Cabbage Recipe

Small Batch Unstuffed Cabbage Rolls Recipe

Easy Pear Crepe Dessert Recipe for One Person

This easy pear crepe dessert recipe is ready in just a few minutes, without a lot of fuss and bother.  It’s nearly winter, the temperatures are dropping, and it’s the perfect time for a holiday treat.

The pears were still fresh at the greenmarket, so I pounced.

You’re probably wondering how the words “crepe” and easy go together. After all, crepes are a bit of a pain to make from scratch. It takes a bit of work to get going (even if you’re accustomed to it) and it’s not really practical to make just one.

The secret is that I didn’t use a standard crepe recipe, or even a crepe recipe at all.  I used a very thin, whole wheat tortilla instead.  That meant I could cook it quickly, and didn’t have to worry about extra crepes lying around.

The rest of the tortillas will be used for another day’s dessert, for wraps, and turkey enchiladas (next week’s recipe). And, since the tortilla is sturdier than a real crepe, it holds together better, and I can fill it with more pear! I haven’t tried it yet, but it might also work well with bananas.



Easy Pear Crepe Recipe for One

Prep Time: 2 minutes

Cook Time: 5 minutes

Total Time: 7 minutes

Category: dessert

Cuisine: French

Easy Pear Crepe Recipe for One

Pear crepe recipe with cinnamon and sugar

Ingredients

  • 2-3 tsp butter
  • 1 small pear (or half a large one), cored and sliced
  • cinnamon
  • sugar
  • splash of brandy (optional)
  • one whole wheat tortilla

Instructions

  1. Melt the butter in an 8 inch skillet.
  2. Add the sliced pear and sprinkle with cinnamon and sugar
  3. Add the splash of brandy, if using
  4. Saute the pears until tender
  5. Remove the pear mixture and set aside.
  6. Add the tortilla to pan. Add more butter if necessary.
  7. Cook for 30 seconds, then flip with kitchen tongs, and cook another 30 seconds or so on the other side.
  8. Put the pears back in the pan, on top of the tortilla.
  9. Cook about 30 seconds to reheat the pears.
  10. Fold the crepe over the pears and remove to a plate with a spatula.
  11. Sprinkle with cinnamon and sugar.

Notes

The pears I used were an experimental variety with no name yet. Bartlett or Bosc pears would work just fine.

This recipe is an easy way to give yourself a holiday treat. It can easily be increased if you have company.

Single Serving Pear Crepe Dessert Recipe Substitutions and Variations

  • try pear brandy instead of standard brandy
  • serve topped with a scoop of vanilla ice cream
  • add a pinch of ginger to the cinnamon/pear/sugar mixture
  • drizzle the crepe with chocolate syrup

Tools and Ingredients for this Pear Crepe Dessert Recipe

oxo kitchen tongsoxo kitchen tongsKitchen tongs

These tongs are great for flipping tortillas, turning steaks, or transferring chicken or fish cutlets from pan to plates. They lock in place when you put them away, so they won’t take up lots of space in your drawer or gadget holder.

 

cuisinart skillet
Cuisinart Chef’s Classic Stainless 8-Inch Skillet

This is a classic, simple frying pan that’s just the right size for tortillas, a couple of fried eggs, fajitas, or vegetables. It’s not non-stick, but I found that my non-stick pans started peeling (!) and and didn’t hold up so I got rid of them. This is better. Turn the flame on, heat the pan, add the oil or butter, and then add your food. You can even put it in the oven (just don’t broil it).




Check out these Single Serving and Small Batch Dessert Recipes

Poached Pears with Chocolate Sauce and Ice Cream

Cinnamon Sugar Bananas with Brandy

Small Batch Brownies with Cocoa Powder

Homemade Tortilla Crust Pizza

I wanted homemade pizza one day and was feeling too lazy (and too hungry) to take the time to make dough and wait for yeast to rise.  Usually, I’d use pita bread for this, but I didn’t have any.  I didn’t have any of the usual substitutes either, (not even an English muffin). Necessity being the mother of invention, I decided to create another “base” for my pizza.

It turned out that a homemade tortilla made a perfect crust for my pizza.  I didn’t roll it out that much, but left it fairly thick (so it would be more like pita bread).

And, while I was low on pizza base substitutes, I did have sausage, fresh eggplant, and plenty of tomato sauce.

I made a quick tortilla crust, chopped  up the veggies, put it all together, and baked it.  It made a great, fairly easy lunch.




Homemade Tortilla Crust Pizza

Prep Time: 5 minutes

Cook Time: 10 minutes

Category: lunch

Cuisine: American

one serving

Homemade Tortilla Crust Pizza

homemade tortilla crust pizza for one

Ingredients

    Crust
  • 1 C flour
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • 1 tsp olive oil
  • 1/4 C water
    Pizza Topping
  • 1 chicken sausage
  • 2T tomato sauce
  • 2-3 slices mozzarella
  • 1/4 red pepper, sliced
  • 1/2 C eggplant, sliced

Instructions

  1. Start by making the tortilla for your pizza crust.
  2. Mix dry ingredients in a small bowl. Add the water, and stir until the mixture comes together into a ball. and sticks together. Add more water if it's too dry, or more flour if it gets too sticky.
  3. Sprinkle flour on your counter, place the tortilla ball on top. Roll out the dough with a rolling pin.
  4. Take your tortilla crust, and pop it in the toaster oven on light toast.
  5. While the crust is toasting, heat some olive oil in a frying pan. Add the eggplant and then the sausage.
  6. Remove the tortilla from the oven.
  7. Preheat the toaster oven to 450 degrees.
  8. Cook the veggies and sausage for about 10 minutes. Add the bell peppers and cook for a minute or two.
  9. Top the pizza with the the tomato sauce, mozzarella, sausage, pepper, and eggplant. Return it to the toaster oven and cook at 450 for 10 minutes, or until the cheese is melted and bubbly.

Notes

If you don't have a rolling pin, fill an empty soda bottle with water and use that instead.

You want it to remain fairly thick (more so than a normal tortilla) so that it's substantial enough to hold all the other ingredients.

Tools for this Recipe


J.K. Adams FRP-1 Maple French Rolling Pin

I had been making do with a tiny, carved rolling pin my grandma gave me.  It was pretty (and rolled out cookies or crackers with designs), but really too small to do much good.   So, I went and got this rolling pin instead. It rolls the dough more easily, and with much less pressure required.

 

More Eggplant and Tortilla Recipes

Vegetarian Eggplant Sandwich for One Person

Single Serving Eggplant Parmesan Recipe

Pasta alla Norma with Eggplant

Egg Chili Cheese Burrito Recipe