Curried Turkey & Chickpea Dosa-Dillas
with Sweet Potatoes, Mozzarella, Charred Corn Salsa & Yogurt
Go ahead and skip the takeout menu with these “dosa-dillas”—a mashup of Indian flavors and Mexican technique. What is this brilliant feat of fusion? Tortillas stuffed to the seams with cheese, curried sweet potatoes, and tender chickpeas, baked to crispy perfection. Drizzle these eat-with-one-hand wonders with dollops of yogurt for a tart punch, and top with lightly charred corn salsa for extra pops of color.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Sweet Potato
2 clove
Garlic
4 unit
Scallions
2 unit
Tomato
1 unit
Chickpeas
1 unit
Corn Kernels
1 tablespoon
Curry Powder
1 unit
Veggie Stock Concentrate
6 unit
Flour Tortillas
(Contains Soy, Wheat)
½ cup
Mozzarella Cheese
(Contains Milk)
4 tablespoon
Yogurt
(Contains Milk)
10 ounce
Ground Turkey
Not included in your delivery
Salt
Pepper
4 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
½ teaspoon
Sugar
Cooking Spray
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potato into ½-inch pieces. • Toss sweet potato on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
• Meanwhile, trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Dice tomatoes into ¼-inch pieces. Drain and rinse chickpeas; pat dry with paper towels. Drain corn; pat dry with paper towels.
• Once sweet potato has roasted for 15 minutes, heat a drizzle of olive oil in a large pan over medium-high heat. Add scallion whites and cook until softened, 4-5 minutes. • Add garlic, curry powder, and half the tomatoes. Cook, stirring, until fragrant, 30-60 seconds. • Add chickpeas, stock concentrate, 1⁄3 cup water, 1 TBSP butter, and ½ tsp sugar (2⁄3 cup water, 2 TBSP butter, and 1 tsp sugar for 4 servings). Bring to a simmer and cook, stirring occasionally, until thickened, 1-2 minutes. • Turn off heat; add roasted sweet potato to pan and stir to combine. (Reserve baking sheet.) Taste and season with salt and pepper. Transfer filling to a large bowl. Wash out pan.
Add beef or turkey to pan along with scallion whites; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Cook through the rest of this step as instructed.
• Coat baking sheet used for sweet potato with nonstick cooking spray (coat two baking sheets for 4 servings). Arrange tortillas on prepared sheet in a single layer (divide between two prepared sheets for 4). Evenly divide chickpea filling between one side of each tortilla; top with mozzarella. • Fold tortillas in half to create dosa-dillas; press down gently with a spatula to flatten slightly. • Dividing evenly, brush tops of dosa-dillas with a drizzle of olive oil. Bake on top rack (top and middle racks for 4) until golden, 10-12 minutes.
• Meanwhile, heat a drizzle of oil in pan used for filling over medium-high heat. Add corn and cook, stirring occasionally, until lightly charred, 4-6 minutes (for 4 servings, it might take a little longer to char). TIP: If corn begins to pop, cover pan. • Transfer charred corn to second large bowl. Add scallion greens, remaining tomatoes, and a large drizzle of olive oil. Season with salt and pepper.
• Divide dosa-dillas between plates. Top with as much charred corn salsa and yogurt as you like. Serve.
Ground Turkey is fully cooked when internal temperature reaches 165°.
