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This leftover lover’s dream combines shredded turkey, corn, black beans and bell peppers with chipotle and enchilada sauces, then gets topped with homemade cornbread before cooking in the Traeger until golden brown.
2 Cup cooked turkey, shredded
2 ears of corn, cut off the cob
1 15 oz can black beans, rinsed and drained
1 Yellow Bell Pepper, diced
1 orange bell pepper, diced
2 jalapeños, chopped
2 Tablespoon cilantro, chopped
1 Bunch green onions, sliced
1/2 Teaspoon cumin
1/2 Teaspoon paprika
1 7 oz can chipotle sauce
1 Can (15 oz) enchilada sauce
1/2 Cup shredded cheddar cheese
Butter, for greasing
1 Cup all-purpose flour
1 Cup yellow or white cornmeal
1 Tablespoon granulated sugar
2 Teaspoon baking powder
1/2 Teaspoon Salt
3 Tablespoon butter
1 Cup buttermilk
1 Large egg, lightly beaten
: 375 ˚F
2 Cup cooked turkey, shredded
2 ears of corn, cut off the cob
1 15 oz can black beans, rinsed and drained
1 Yellow Bell Pepper, diced
1 orange bell pepper, diced
2 jalapeños, chopped
2 Tablespoon cilantro, chopped
1 Bunch green onions, sliced
1/2 Teaspoon cumin
1/2 Teaspoon paprika
1 7 oz can chipotle sauce
1 Can (15 oz) enchilada sauce
1/2 Cup shredded cheddar cheese
As Needed Butter, for greasing
1 Cup all-purpose flour
1 Cup yellow or white cornmeal
1 Tablespoon granulated sugar
2 Teaspoon baking powder
1/2 Teaspoon Salt
3 Tablespoon butter
1 Cup buttermilk
1 Large egg, lightly beaten