Cubed turkey breast, spicy poblano peppers, Monterey jack cheese, and red potatoes are the filling for this delicious dinner wrap.

Martha Stewart Living, April 1995


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Roast poblanos on a fork directly over a gas flame, turning until all sides are charred, about 3 minutes. Set aside to cool in a plastic bag.

  • Heat oven to 350 degrees. Cook onions and garlic in olive oil in a deep skillet over medium-low heat until translucent, 5 to 7 minutes. Add turkey, raise heat to medium, and cook until meat is golden brown, 4 to 6 minutes. Season; add potatoes and stock. Reduce heat to medium low, cover, and simmer until potatoes and turkey are cooked, 10 to 12 minutes. Uncover; raise heat to medium; cook to reduce liquid, 8 to 10 minutes. Peel and seed poblanos, cut in strips, and add to mixture.

  • Place a quarter of the mixture on a tortilla, midway between the center and the edge near you. Scatter a quarter of the cheese over mixture. Fold right and left sides of tortilla over filling and roll up tortilla away from you. Repeat with other tortillas, place in a baking dish, cover with foil, and bake to heat through, about 15 minutes.