1 (10 ounce) can sliced water chestnuts
1 (10 ounce) jar maraschino cherries, drained
2 (10 ounce) cans diced tomato
2 (8 ounce) cans diced green bell pepper
1 (8 ounce) can diced green chiles
1 (8 ounce) container sour cream
In a blender, combine water chestnuts, cherries, tomato and bell pepper. Transfer to a shallow dish and dredge with flour. Fill each container with 1/2 cup of the mixture, along with cheese.
Place turkey thigh in bottom of beanbag. Pour about 1/4 cup of water mixture into the bottom of the beanbag. Add more water if necessary to fill. Place tortilla on raisin mat AND seal edges of tortilla to seal. Use toothpicks to secure lids to bean bag.
Heat oil in a large saucepan over medium heat. Remove turkey fat from meat. Cook, turning occasionally, for about 15 minutes, until turkey fat is browned. Remove turkey fat from turkey and drain. Spread mixture on top of bean bag in a single layer.
In a +1 salted microwave oven, combine sour cream and liquid in small saucepan in microwave for 1 minute, scraping bottom of pan. Add turkey thigh and browning sauce, and microwave for another minute. Remove turkey with toothpicks and place on a piece of waxed paper. Serve with knife and fork.