Turkey taquitoes

Ingredients:

Turkey rolls

• 2 tbsp. + 1 tbsp. vegetable oil
• Half a white onion, finely chopped
• 1 clove garlic, minced
• 1 tbsp. chopped jalapeño
• 1.5 cups shredded turkey
• 1.5 cups grated Monterey Jack cheese
• 1/2 cup canned Mexican tomatoes, peeled and chopped
• 18 white or yellow corn tortillas
• Special equipment: toothpicks

Cranberry salsa

• 0.5 cup store-bought cranberry sauce with whole berries
• 1/4 cup chopped fresh cilantro leaves
• Zest and juice of 1 lime
• 1 jalapeño, coarsely chopped
• Half a white onion, coarsely chopped and microwaved for 1 minute
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1/2 cup canned Mexican tomatoes, chopped

Preparation:

1. Sauté the onion, garlic, and jalapeño in a skillet with 1 tablespoon of vegetable oil. Remove from heat and transfer to a large bowl. Add the turkey, cheese, tomatoes, and salt and pepper to taste to the same bowl. Mix thoroughly.
2. Microwave the tortillas for 10 seconds until pliable.
3. Fill each tortilla with 1 tablespoon of filling and roll into taquitos, securing each with a toothpick. Cover the taquitos with a damp towel before cooking to prevent the corn tortillas from drying out and cracking. Heat 2 tablespoons of oil in a straight-sided skillet to 350°F (175°C). Place the taquitos in batches and fry, turning occasionally, until crisp, about 3 minutes.
4. Place the taquitos on paper towels and season with salt and cranberry salsa. Remove toothpicks before serving.
   
   Cranberry salsa:
   Place cranberry sauce, cilantro, lime zest, lime juice, jalapeño pepper, onion, red pepper, green pepper, tomatoes, salt and black pepper to taste in a food processor and pulse until pureed.