Got some cooked turkey? Shred it up with some tomato sauce and chopped chipotle peppers to make this tasty tinga omelet roll for six.
What You Need
Original recipe yields 6 servings
2 tsp. oil
1 large onion, sliced
1 can (8 oz.) tomato sauce
2 cups shredded cooked turkey
2 Tbsp. chopped canned chipotle peppers in adobo sauce, divided
6 egg s
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Finely Shredded Colby & Monterey Jack Cheeses, divided
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Let's Make It
Heat oil in large saucepan on medium-high heat. Add onions; cook 5 min. or until crisp-tender, stirring frequently. Add tomato sauce, turkey and 1 Tbsp. peppers; stir. Cook 5 min. or until heated through, stirring occasionally.
Whisk eggs, sour cream and remaining peppers until well blended. Heat large skillet sprayed with cooking spray on medium heat. Add half the egg mixture; cook 3 min. Top with 1/2 cup cheese and half the turkey mixture; cover. Cook 3 min. or until cheese is melted. (Do not stir - eggs should resemble an open-face omelet.) Remove from skillet; roll up. Cut into thirds. Repeat with remaining ingredients.
Serve topped with chopped green onions.
Substitute leftover cooked chicken for turkey.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.