Turkey Bean Enchiladas

½ lb ground turkey

1 cup red kidney beans, drained, reserve juice

½ cup bean juice

1 cup tomato sauce

2 tsp cumin

4-5 jalapeno or hot peppers, chopped (save one for garnish)

3 large flour tortillas

1½ cup shredded Colby Monterey cheese

Preheat oven 350º.  

Cook turkey in skillet until brown, stir in beans and peppers and mix well.  Put equal portions in each tortilla and sprinkle each with ¼ cup of cheese.  Wrap and place seam side down in greased baking dish. 

Combine bean juice and tomato sauce together with cumin.  Pour over tortilla wraps and sprinkle with remaining cheese.  Slice jalapeno for the top and bake for 25-30 minutes until cheese is bubbly.  Let stand 10-15 minutes before serving with your favorite sides.

© Crackerberries 2012

Mini Jalapeño & Chive Cornbread Loaves

1½ cups self-rising cornmeal

¾ cup milk

1 egg

1 Tbsp oil

1 cup fresh chives

1 cup shredded mozzarella

8 slices (pickled or fresh) jalapeños

Combine milk, egg and oil together in large measuring cup.  Pour over cornmeal in large bowl and mix just until moist.  Fold in chives and most of mozzarella (save some to sprinkle on top).  Spoon into greased mini loaf pans; sprinkle with leftover mozzarella and add two slices of jalapeño to tops of each loaf.  Bake 375º for 20-25 minutes.  Let cool a few minutes before removing from pan and serve warm.

© Crackerberries 2011