Well, you make Smokey Turkey Almond Mole. Best part is, that the recipe is from Cooking Light,so you won't feel like you are over doing it. Start with chopping some dried Anaheim chiles.
Adding tortillas to the sauce,thickens it.
Almond butter added, after blitzing it in the food processor.
Mix in left over turkey.
Very complex flavors and a wonderful departure from just a turkey sandwich.
Smokey Turkey Almond Mole
1/2 cup roasted almonds
1/2 teaspoon vegetable oil
2 dried Anaheim chiles,stemmed,seeded,and chopped
1 cup chopped onion
1 garlic clove, crushed
1 (7oz.) can chipotle chiles in adobo sauce
1 1/2 cups fire-roasted crushed tomatoes
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground cloves
2 (6-inch) corn tortillas,torn into small pieces
1 (14 1/2 oz.) can vegetable broth
1 tablespoon white vinegar
3 cups chopped cooked turkey breast
1. Place almonds in a food processor; process until smooth(about 2 1/2 minutes), scraping sides of bowl once. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add Anaheim chiles; saute 1 minute or until softened. Add onion and garlic; saute 4 minutes or until onion is lightly browned.
3. Remove 1 chipotle chile from can; cut in half. Add I chile HALF to onion mixture.Reserve remaining chiles and adobo sauce for another use. Add tomatoes and next 6 ingredients; bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.
4. Spoon mixture into food processor; process until smooth. Return mixture to pan. Stir in almond butter and vinegar,and cook 1 minute. Stir in turkey.
Yield: 4 servings (serving size I cup) 366 calories per serving
NOTE: If anyone out there has a good source for buying smaller cans of chipotle chiles, let me know. unless you cook a lot of Mexican or southwestern food, buying a whole can of chiles, only to use HALF of one very small chipotle chile, is a waste. I'm thinking next time I might just buy the chipotle flavored tabasco sauce and use that instead.