1 1/2cupscheese, pepper jack or Mexican cheese blend, divided
1/4cupsliced olives, optional
Instructions
Place the first six ingredients in a food processor, cover and pulse until blended. Do not over pulse.
In a large skillet, cook the turkey, onion and garlic in oil over medium heat until meat is no longer pink. Remove from heat, stir in salsa, cornmeal and seasonings.
Spoon 1/3 cup turkey mixture down the center of each tortilla, top with two tablespoons cheese. Roll up and place seam side down in a greased 9x13 pan. Lay the tortillas so you have two rows of four tortillas, side by side. Spoon corn mixture over the top.
Cover with foil and bake at 350 degrees for 30 minutes. Uncover,sprinkle with remaining cheeseand bake for additional 5-10 minutes longer until heated and cheese is bubbly on top.
Notes
- We doubled this for a family of 6. -I only used one can (instead of two) of green chilies when doubling the recipe, and only 3 teaspoons of chili powder instead of 4.-You can grill the tortillas on a griddle on both sides till soft or microwave them for a few seconds on a paper towel.-If you want to cut the fat, use half and half instead of cream for the corn topping.