From: Chef Steve Felenczak, Hyatt Regency, Miami. Yield: 12 servings. 1 oz. canola oil ⅓ cup red bell pepper, seeded and small dice ⅓ cup green bell pepper, seeded and small dice 2 Tbsp. cilantro, chopped 2 Tbps. red onion, small dice 1 tsp. jalapeno pepper, seeded and finely minced 6 oz. cooked turkey, small dice 6 6-inch flour tortillas 6 oz. cream cheese, softened 6 slices jalapeno jack cheese as needed, butter 2 limes, cut into wedges as needed, cilantro leaves Pico Mucho ...

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