| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Greek |
Greek, Main dish, Tex-mex, Turkey |
6 |
Servings |
INGREDIENTS
| 4 |
|
Green chilies, whole 4 oz |
|
|
Ea |
| 4 |
oz |
Monterey jack cheese* |
| 3/4 |
lb |
Turkey breast, cooked |
| 1/2 |
c |
Flour, all-purpose |
| 1/2 |
t |
Baking powder |
| 1/4 |
t |
Salt |
| 1/2 |
c |
Milk, skim |
| 3 |
|
Eggs, large |
| 2/3 |
c |
Cheddar cheese, shredded |
|
|
No- |
INSTRUCTIONS
Recipe by: Jo Anne Merrill *Use reduced-fat Jack cheese with or
without jalapeno peppers, cut into 1/2 inch strips. Drain canned
chilies, remove seeds, slit on 1 side and opened flat. Cut cooked
turkey into 1/2 inch strips. Arrange chilies on baking dish lightly
coated with vegetable cooking spray. Fill each chili with Jack cheese
and turkey. Fold over edges of chilies and place seam-side down. In
medium bowl, combine flour, baking powder and salt. In a small bowl
whisk milk and eggs together; slowly add to flour mixture, beating
until smooth. Pour over prepared chilies. Bake at 450 degrees for 15
minutes. Remove from oven and turn off heat. Sprinkle cheddar cheese
over top and return to oven for 1 minute to melt cheese. Serve
immediately. Per serving: 238 calories, 7 g fat, 145 mg cholesterol,
578 mg sodium. Jo Anne Merrill Recipe By : From:
Date: 05/27 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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