Turkey and Corn Fajitas
Fajitas--essentially Mexican-style meat stir-fried and wrapped in warm flour tortillas--were originally made with skirt steak. Today's cooks often use poultry, fish, and vegetables in this quick-cooking dish.
Serving: Serves: 4

2 teaspoons olive oil
1 medium-size onion, sliced into thin rings
1 small sweet green pepper, seeded and cut into thin strips
1 clove garlic, finely chopped
1/2 teaspoon ground cumin
1 cup chunky salsa
1/2 cup fresh, canned, or frozen whole-kernel corn
2 cups shredded cooked turkey
4 8-inch flour tortillas
4 tablespoons sour half-and-half or nonfat sour cream

In large skillet, heat oil over medium heat. Add onion and green pepper; sauté 10 minutes. Add garlic and cumin; sauté 1 minute longer. Reduce heat to low; stir in salsa and corn and cook, stirring occasionally, 5 minutes. Add turkey and cook just until heated through. Just before serving, warm tortillas following package directions. Divide turkey mixture equally among tortillas, mounding it across the middle of each. Top each serving with 1 tablespoon sour half-and-half. Fold sides of tortillas over to enclose turkey mixture and serve.