I made my husband the white meat and beans right before I left town for Washington, D.C. I was going to be gone for two weeks, so I wanted him to have plenty of food. I'm realistic, though...I knew he wouldn't want to eat beans for every meal. In fact, if I'm really being realistic, I recognize that he would consider the white meat and beans a side dish and not a meal in itself.
Anyway, I knew there needed to be something else sitting in the refrigerator for him. That something else needed to be tasty, healthy, and a perfect compliment to the bean dish that he was probably (incorrectly, I might add), eating as a side dish. Just because I love him, I came up with this Mexican braid.
As a side note, I want to apologize for the quality of my photography in this post. I was more concerned about packing for my trip than plating my food. It happens...
I started by tossing into a nonstick skillet one pound of ground turkey, 1 can of Rotel, and one small onion (diced). I cooked these until the turkey was browned and onion was tender.
Then, I added a cup of frozen corn and cooked until the corn was heated through.
Once my meat mixture was cooked, I prepared the bread. I used two loaves of Rhodes white bread (you can find it in the freezer section), that I thawed according to package directions. The thawing takes a few hours, so don't wait until the last minute!
I foiled and greased two large cookie sheets, and I rolled out one loaf of bread on each one. I didn't worry so much about width and length - I just rolled until the bread dough was about 1/4 inch thick. Then, I cut slanted slits in the dough on each side about three inches in (making sure I still had a good sized middle section). I know that sounds a little vague, but maybe the picture will give you a better idea of what I'm talking about.
I put half of the meat filling in the middle of each.
Then I topped with cheese (I used pepper jack, but mozzarella or cheddar could also work).
I folded the short sides in, pinching to seal. And then, starting with one end, I folded the flaps over the meat filling (alternating sides), giving the bread a "braided" effect. Pinch any ends to seal. You may also brush the top with egg whites if you want to give it a nice golden brown color after it bakes - I was personally too lazy for that.
I baked at 350 degrees for 25-30 minutes, or until it was golden brown.
And it's done! This braid was fast and easy, and it made a great side dish to the white meat and beans. After my husband tasted it, he decided that he liked it even better than the white meat and beans - he said it had more "kick." Coming from him, that's a very good thing...
2 loaves Rhodes white bread, thawed according to package instructions
1 lb. ground turkey
1 can Rotel
1 onion, chopped
1 cup frozen corn, thawed
8 oz shredded pepper jack cheese
Brown turkey with Rotel and onion in a nonstick skillet. Add corn and cook until heated through. Roll out each loaf of dough (about 1/4 inch thick) onto a cookie sheet that has been foiled and greased. Cut diagonal slits on each side of the dough about 1 inch apart and 3 inches deep. Place 1/2 of meat mixture in the center of each rolled out loaf. Top each loaf with 4 oz. of shredded cheese. Fold in short sides of dough, pinching to seal. Fold cut dough flaps over the top of the meat mixture, alternating sides, to create a braided pattern. Pinch edges to seal. Bake at 350 degrees for 25-30 minutes, or until browned. Makes 2 loaves, serving 16.
Note: This recipe could be easily halved and freezes well.
Nutrition: 249 cal, 9g fat, 3g sat fat, 0g trans fat, 37mg cholesterol, 483mg sodium, 27g carbs, 2g fiber, 3g sugars, 14g protein, 0% vit. A, 2% vit. C, 1% calcium, 2% iron.
This recipe is linked to Tempt My Tummy Tuesday , Tasty Tuesday, and Tuesdays at the Table