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1 1/2 cups water 1/2 cup pearl barley 1/4 tsp.salt 3/4 pound ground turkey 1 cup chunky salsa 1 cup fresh or frozen corn 1 can (4 ounces) chopped green chilis,drained 1 can (2-1/4 ounces) sliced ripe olives,drained 1 tsp. ground cumin 1/2 tsp. dried oregano 1/2 tsp, garlic powder 3 cups (12 ounces) shredded cheddar cheese 12 flour tortillas (6 to 7 inches), warmed |
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In a saucepan,combine water,barley and salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender. In a skillet, cook turkey until no longer pink;drain. Add the barley,salsa,corn;chilis,olives and seasonings;cover and simmer for 15 minutes. Stir in the cheese. Spoon into tortillas and roll up.
Yields: 1 dozen |