Mexican turkey fajitas make a flavorful filling for omelets. Great for breakfast but hearty enough for dinner. Plan ahead to marinate the turkey overnight.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 2 ounces red wine vinegar
- 3 ounces chipotle chiles, seeded and diced
- 3 cups teriyaki sauce
- 1 Tablespoon garlic, minced
- 1 Tablespoon freshly ground black pepper
- 2 pounds turkey breast, cut across grain into thin slices
- 1 green bell pepper, cut in thin strips
- 1 red bell pepper, cut in thin strips
- 1 sweet onion, cut in thin strips
- 4 dozen fresh eggs
- 1 pound Monterey Jack cheese, grated
- As needed sour cream
- As needed guacamole
- As needed pico de gallo
Preparation:
Mix wine vinegar, chipotle chiles, teriyaki sauce, garlic, and pepper together. Stir in turkey slices and marinate overnight in a covered container in the refrigerator.Mix peppers and onions together. Hold for service.
Per order: Drain marinated turkey. In a hot skillet, saute 2 ounces turkey for 2 to 3 minutes, add 2 ounces peppers/onion and continue to saute until turkey is cooked throughout. Hold for service.
Prepare 3 egg omelet for each order, adding 1 ounce Monterey Jack cheese. Continue to cook until cheese is melted.
Top each omelet with turkey/vegetable mixture, fold omelet in half.
Place on warm plate and serve with sour cream, guacamole, and pico de gallo.
Yield: 16 servings
Recipe Source: Chris Corda, owner/manager, of Hacienda del Rio Restaurant, Folsom, CA
Reprinted with permission.
