Turkey, Tomatillo, and Smoke Mozzarella Pita Sandwiches

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

Heat Scale
Submit Recipe


2 pita loaves with pockets
6 fresh tomatillos (about 1/2 pound)
2 fresh jalapeno chiles, seeded and chopped (wear rubber gloves)
1 garlic clove, chopped
6 oz. thinly sliced cooked turkey breast
Half a 7-oz. jar roasted red peppers, rinsed, patted dry
2 oz. smoked mozzarella, cut into 6 slices
1/4 cup fresh coriander, washed, dried, chopped
1 tsp. olive oil


Preheat the oven to 350F. Split the pita loaves horizontally to create 4 rounds. Chop the tomatillos and puree in a blender with the jalapenos, garlic and salt and pepper to taste until smooth.

In a small saucepan cook the puree over moderate heat, stirring, until the sauce has thickened, about 4 minutes. Spread 1/4 of the tomatillo puree on the rough side of a pita round. Arrange 2 pita rounds on a baking sheet and top evenly with the turkey, roasted pepper, mozzarella and coriander. Top with the remaining pita rounds and the tomatillos sides down. Brush the tops with oil and season with salt and pepper. Bake in the middle of the oven for 10 minutes or until the cheese is slightly melted and the tops of the pitas are golden brown. Cut into wedges if desired.
Yields 2 sandwiches.