Turkey Tortilla Pizzas

1 teaspoon Gebhardt® Chili Powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper
2 cups cooked Butterball® Turkey, cut julienne strips
5 tablespoons olive oil, divided
1 medium red bell pepper, cut julienne strips
1 medium yellow bell pepper, cut julienne strips
1 medium onion, cut in 1/4-inch wedges
6 (8-inch) flour tortillas
2 cups shredded County Line® Cheddar cheese, (or smoked Cheddar)
4 large fresh plum tomatoes, seeded & chopped
1/4 cup chopped fresh cilantro

Preheat oven 375 degrees F.

In a medium bowl, combine the chili powder, cumin, garlic powder, oregano, and cayenne and mix well.

Add the turkey strips and toss to coat completely. Drizzle 1 tablespoon of the olive oil evenly over all and set aside.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. When hot, add the pepper strips and onion and cook 5 to 7 minutes or until tender, stirring frequently. Add the turkey mixture and cook 2 minutes. Remove from heat and set aside.

Brush the tortillas lightly on one side with the remaining olive oil. Place the tortillas, oil-side up, on baking sheets and cook in the oven until just beginning to crisp, about 5 minutes.

Remove the tortillas from the oven and sprinkle evenly with the cheese. Arrange equal amounts of the turkey mixture over each tortilla, and top with equal amounts of the tomatoes and cilantro.

Bake 10 minutes or until the cheese has melted and the tops are beginning to brown lightly. Cut each tortilla into 6 wedges and serve immediately.

Yield: 36 wedges
Source: ConAgra Foods