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now you're cooking: Appetizers
Servings: 4 Peppered with jalapeno, and rubbed with sun-dried tomatoes, cilantro, and other spices, the Salsalito Turkey Breast inspired this Mediterranean appetizer, great to serve friends with a glass of fruity wine.
Ingredients| 8 | slices | Boar's Head SalsalitoŽ Roasted Breast of Turkey, Sliced |
| 4 | slices | Boar's Head Monterey Jack Cheese with Jalapeño, Sliced |
| ½ | Green Bell Peppers, Sliced | |
| ½ | Red Peppers, Sliced | |
| ½ | cup | Yellow Onion, Thinly Sliced |
| 1 | tbsp | Extra Virgin Olive Oil |
| 4 | Flour Tortilla |
Directions- In a medium ovenproof skillet, heat the oil over medium-high. Add the peppers and onions and sauté, turning often until lightly browned. Remove from heat. Fold in the turkey. Layer the cheese overtop and place the skillet under the broiler a few minutes, just to melt the cheese.
- Cut the tortillas into bite-size wedges. Transfer the tapas mixture to a serving platter, keeping the cheese on top and leaving room for the tortilla wedges. Garnish with sliced tomatillo and cilantro; serve warm.
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