In This Issue

More Recipes

January 2012

Pocket

Serves 4–6

You'll Need

Prep and Cook

Pre-heat the oven to 400 degrees.
Combine the turkey, cumin and chili powder in a skillet set over medium high heat and cook until the meat is no longer pink. Add 3 ½ cups of the kale and combine, cooking until the meat is cooked through and the kale is slightly wilted. Remove from the stovetop and transfer mixture to a medium-mixing bowl.
Add the corn, 1 cup of cheese and the chilies; mix well.
Spoon some of the mixture into a flour tortilla and roll the wrap up tightly, placing seam-side down in a casserole dish. Repeat with the remaining filling and tortillas.
Combine the light cream, sour cream and salsa and mix well.
Pour the sauce over the tortillas. Top with the remaining cheddar cheese and kale. Cover with aluminum foil and bake for 15 minutes.
Remove the foil and bake uncovered for another 15 minutes. Serve hot with sour cream and salsa if desired.

Make Ahead
Sausage and Kale Soup