| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Tex-Mex |
Turkey, Main dish, Tex-mex, Greek |
6 |
Servings |
INGREDIENTS
| 4 |
cn |
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 |
ts |
Baking powder |
| 1/4 |
ts |
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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