Leftover Turkey Taquitos with Heirloom Tomato Relish

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  • Level: Intermediate
  • Total: 40 min
  • Active: 40 min
  • Yield: 6 servings
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Vegetable oil

1 pound leftover roast turkey, small-diced 

1 cup leftover cooked spinach

1/2 cup mascarpone cheese 

1 bunch cilantro, chopped 

1 yellow onion, peeled and thinly sliced 

2 teaspoons ground coriander 

1 teaspoon chili powder

Kosher salt and freshly cracked black pepper 

Twelve 6-inch white corn tortillas


2 avocados, small-diced

2 heirloom tomatoes, small-diced 

4 limes, juiced 

1 serrano chile, thinly sliced 

1 bunch cilantro, chopped 

1 bunch green onions, thinly sliced 

1/4 cup leftover gravy 

1 teaspoon honey 

Kosher salt and freshly cracked black pepper 


  1. For the taquitos: Fill a large, deep skillet halfway with oil. Heat the oil to 350 degrees F over medium heat.
  2. Combine the turkey, spinach, mascarpone, cilantro, onion, coriander, chili powder, 2 teaspoons salt and 1 teaspoon pepper in a bowl and mix to combine. Evenly distribute the filling among the tortillas. Roll the tortillas up tightly and fasten at both ends with a toothpick.
  3. In batches, gently fry the taquitos for 2 minutes. Drain on paper towels.
  4. For the relish: Combine the avocados, tomatoes, lime juice, serrano, cilantro, green onions, gravy, honey, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix gently.
  5. Serve two taquitos to a plate, with relish spooned over the top.

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