- 2 tablespoons olive oil
- 1 1/2 pounds ground turkey or turkey breast
- 1 onion, finely chopped
- 1 poblano or mild green pepper, finely chopped
- 2 - 3 cloves garlic, chopped
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon New Mexican green chile powder or mild chile powder, such as ancho
- Salt and pepper
- 1/2 cup turkey or chicken stock
- 2 tablespoons Worcestershire sauce
- 2 ounces cream cheese (4 tbsp.), cut into small pieces, or 1/4 cup sour cream or creme fraiche
- 1 rib celery, finely chopped
- 2 cans (14 to 15 oz.) white beans, drained
- 1 tablespoon fresh thyme, chopped
- Green hot sauce, such as Bronx Hot Sauce (bronxhotsauce.com), or jalapeno Tabasco
- 6 - 8 large flour tortillas
- 1/2 pound pepper jack, shredded
- Natural olive oil cooking spray
Heat a large skillet over medium-high. Add 1 tbsp. oil, one turn of the pan. Add the ground turkey and cook, breaking up with a spoon, until browned, about 5 minutes. Add half the onion, the poblano, garlic and spices; season with salt and pepper. Cook, stirring often, until soft, 7 to 8 minutes. Add the stock and Worcestershire. Cook until the liquid is absorbed, about 10 minutes. Stir in the cream cheese and remove from the heat.
In a small skillet, heat the remaining 1 tbsp. oil, one turn of the pan, over medium-high. Add the celery and remaining onion; season and cook, stirring often, until soft, 2 to 3 minutes. Add the beans and thyme; cook, stirring often, until warm, 2 to 3 minutes. Add the green hot sauce to taste.
If the tortillas are stiff, wrap them in a towel and microwave for a few seconds.
Pile some of the turkey mixture on the lower third of each tortilla, leaving a 2-inch border on either side. Top with the cheese and the beans. Fold in the sides, then roll up tightly.
Heat a large skillet or griddle over medium-high. Spray the burritos with cooking spray; place in the skillet, seam side down, and cook until crispy and browned, about 2 minutes per side. Cut in half.