Roast turkey is a meal that we rarely eat, unless it’s a holiday. Although we generally like it on the first day, we have to get a little creative with our leftovers. This recipe, which works just well for chicken, is a welcome change to the usual “heat and eat” routine.
- 10-16 ounces leftover turkey meat
- zest and juice of 2 large limes
- 2 tablespoons granulated sugar
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper
- 2 small or medium onions
- 3 bell peppers (one red, one orange or yellow, and one green)
- 2-3 tablespoons vegetable oil
- Salt and pepper
- Fajita-sized flour tortillas
- Salsa, sour cream, refried beans, and/or guacamole to serve
Dice or shred the turkey meat into 3/4-inch strips, and place them into a large bowl. Add the lime zest, lime juice, sugar, oregano, cinnamon, and cayenne. Mix and set aside to marinate for 20-30 minutes.
Cut the onions in half and thinly slice them. Cut the peppers in half. Remove stems, cores, and seeds; then slice thinly into 1/2-inch wide strips.
Heat the oil in a large frying pan over medium-high heat. Add the pepper and onions, and stir-fry them with a little salt and pepper for 3-4 minutes. Add the marinated turkey and cook for an additional 3-4 minutes until the turkey is heated through and begins to caramelize (or turn brown and crispy) on the outside.
Serve with tortillas, salsa, sour cream, refried beans, and/or guacamole once the turkey is heated through and the vegetables are soft and tender – but still juicy.