Turkey matches well with the flavorful ingredients of this Cuban dish: tomato, chiles, cinnamon, and cumin. Serve with baked tortilla chips.

1 teaspoon olive oil
1/4 cup finely chopped onion
1 garlic clove, minced
1 cup chopped tomato
2 tablespoons canned chopped green chiles
1 tablespoon dark brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons golden raisins
2 tablespoons capers
1 tablespoon red wine vinegar
1 tablespoon dry sherry
2 cups chopped skinned cooked turkey
8 (6-inch) corn tortillas

Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally. Add chopped tomato and green chiles; cook 1 minute, stirring frequently. Stir in brown sugar, cinnamon, cumin, black pepper, and salt; cook 30 seconds, stirring constantly.
Reduce heat to low. Stir in raisins, capers, vinegar, and sherry; cook 3 minutes or until thoroughly heated, stirring often. Add turkey, stirring to combine. Remove from heat. Warm tortillas according to package directions. Spoon about 1/3 cup turkey mixture onto each tortilla; fold in half.

Yield: 4 servings (serving size: 2 filled tortillas)

CALORIES 258(14% from fat); FAT 4.1g (sat 0.8g,mono 1.5g,poly 1.2g); PROTEIN 20.8g; CHOLESTEROL 55mg; CALCIUM 120mg; SODIUM 434mg; FIBER 4g; IRON 2.6mg; CARBOHYDRATE 35.1g