Pita pockets with smoked turkey, jalapeno jack cheese and sundried tomato guacamole
To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.
Then come back here and refresh the page.
INGREDIENTS:
• 1 ripe avocado
• Minced garlic
• Fresh lime juice
• Ground cumin
• Oil-cured sundried tomatoes
• Fresh chopped cilantro
• Jalapeno jack cheese
• Slices of smoked turkey
• Pita pockets
PROCEDURE:
1. Scoop the ripe avocado into a mixing bowl and add a little minced garlic, a pinch of salt and a squeeze of fresh lime juice and mash it up.
2. That's really the simplest form of guacamole, but add some ground cumin to that and some chopped oil-cured sundried tomatoes and a little handful of fresh chopped cilantro. Fold that together.
3. The only thing left before assembling the pita pockets is to thinly slice the jalapeno jack cheese.
4. Slice the pita pockets halfway through and tuck two to three slices of the jack cheese into that. Add one folded slice of smoked turkey and then add a good dollop of the guacamole and lightly press it together.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.