Cooking Directions

• Stir the picante sauce, peppers, corn, chili powder, lime juice, garlic and turkey in a 4-quart slow cooker.
• Cover and cook on LOW for 6 to 7 hours or until the turkey is cooked through.
• Spoon about 1/2 cup of the turkey mixture down the center of each tortilla. Top with the cheese. Fold the tortillas around the filling.

Ingredients

• 2 cups Pace® Picante Sauce
• 2 large green or red bell pepper, cut into 2-inch-long strips (about 4 cups)
• 1.5 cups frozen whole kernel corn, thawed
• 1 tablespoon chili powder
• 2 tablespoons lime juice
• 3 cloves garlic, minced
• 2 pounds boneless, skinless turkey breast cutlet, cut into 4-inch-long strips
• 16 flour tortilla, warmed
• 1 cup shredded Mexican blend cheese(about 4 ounces)