Ingredients

For the skillet gravy:

• 2 tablespoons butter
• 2 tablespoons flour
• 1 1/2 cups chicken stock or turkey stock
• 1 cooked roast turkey breast (2-2 1/2 pounds)
• 2 tablespoons extra virgin olive oil (EVOO)
• 1/4-1/3 pound center-cut smoky bacon or applewood smoked bacon (such as Oscar’s Hickory House Warrensburg)
• 2 medium onions or 1 large onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 jalapeño peppers or Fresno peppers (seeded for a milder filling), chopped
• 1 tablespoon ground cumin (a scant palmful)
• Black pepper
• 1/4 cup cilantro or parsley, finely chopped
• Juice of 1 lime
• 2 tomatoes, seeded and chopped
• Salt
• 16 corn tortillas or 12 6-inch flour tortillas
• 4 tablespoons butter
• 3 tablespoons flour
• 2 1/2 cups milk
• 3 cups Monterey Jack cheese or a combo of Monterey Jack and Pepper Jack, divided
• 1 tin diced green chilies (4 ounces), well drained

• For the garnishes: chopped or shredded iceberg lettuce or hearts of Romaine; diced avocado dressed with lime juice; seeded, diced tomatoes; chopped red onion or scallions; crème fraiche, Mexican crema or sour cream, for dolloping.

Description

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