Blaze The Trail

With many of us tuning in to football games and very soon the Winter Olympics we were in the mood for a delicious and easy appetizer to entertain a party of 1 or 100.

We love this great recipe from Blaze the Trail member slinkygray because of her unique take on the traditional quesadilla, her recipe for “taco pockets” is healthy & fun to eat. It's perfect for portability—and the inevitable jumping up & down we will be doing while watching the games!

Ingredients
1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt,
1 tablespoon (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped 2 cups shredded monterey jack

Accompaniments:
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables,

Recipe
Combine ground meat with onion, garlic, spices, and salt and form 4 patties.
Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.

To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides.

Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.

Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping...enjoy!

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