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Melissa Veytia

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Turkey Cake Reheated

30 mins
30 mins
Low
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On December 25 you can not miss the family reunions with the reheated, so we leave you this delicious recipe for traditional turkey cake or turkey enchilado, which bears refried beans, served with avocado and cheese. What are you waiting to try it?
Learn more about Melissa Veytia

Ingredients

4 portions
  • 1/4 cups bacon, finely chopped, for refried beans
  • 2 cups black bean, for refried beans
  • 1/4 cups Chihuahua cheese, finely grated, for refried beans
  • 1 pinch salt, for refried beans
  • 1/4 cups chicken soup, to reheat the turkey
  • enough natural turkey, and / or enchilado, of the reheated
  • 4 Mexican french bread rolls, cut in half
  • 1/4 cups mayonnaise
  • 1 avocado, cut into sheets
  • to taste Chihuahua cheese, cut into slices, for turkey cake
  • to taste pickled jalapeño pepper

Preparation

For the refried beans, heat a pot over high heat and cook the bacon until the fat is released, add the beans, the chihuahua cheese and cook until the cheese is melted, season to taste with salt. Reservation.
Heat a pan over medium heat, heat the turkey with the chicken broth, remove and reserve.
On a board place the rolls and spread with the mayonnaise on one side and on the other the refried beans. For the turkey cake, add the turkey, pickle and close. For the enchilada turkey cake, add the turkey enchilado, place the slices of cheese, the jalapeño peppers in vinegar and the onion filleted.
Heat the cakes on a griddle. Remove from the comal and add avocado slices to taste and more chiles or marinade if desired. Cut the cake in half, serve and enjoy.

PRESENTATION

Serve the cake on a plate or a wooden board, you can accompany it with a Christmas salad or whatever you want.

TIPS

You can use any turkey preparation you prepared from traditional turkey or turkey turkey.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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