Stuffed Poblanos With Pumpkinseed Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| Vegetable cooking spray | ||
| 1/2 | c | Chopped onion |
| 1/2 | c | Diced red bell pepper |
| 1 | Clove garlic, minced | |
| 1/2 | lb | Freshly ground raw turkey |
| breast | ||
| 1 | t | Ground cumin |
| 1/4 | t | Salt |
| 1/4 | t | Ground red pepper |
| 1 1/2 | c | Cooked long-grain rice |
| 3 | oz | Fresh poblanos, 6 |
| 1 1/2 | oz | Shredded sharp cheddar |
| cheese 6 tablespoons | ||
| 1/4 | c | Unsalted pumpkinseed kernels |
| 2 | T | Chopped onion |
| 1 | T | Chopped jalapeno |
| 1 | T | Water |
| 2 | Sprigs fresh cilantro | |
| 1/4 | t | Sugar |
| 1/8 | t | Black pepper |
| 1 | Clove garlic, peeled | |
| 18 | oz | Tomatillos, 1 can drained |
INSTRUCTIONS
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Add onion, bell pepper, and garlic; saute 5 minutes or until tender. Add turkey and next 3 ingredients, and cook until turkey is browned, stirring to crumble. Remove from heat, and stir in rice. Cut a lengthwise slit in each chile; discard seeds, leaving stem intact. Cook chiles in boiling water to cover 2 minutes; drain and let cool. Spoon about 2/3 cup rice mixture into each chile. Place stuffed chiles on a baking sheet coated with cooking spray, and lightly coat chiles with cooking spray. Bake at 350 degrees for 15 minutes. Top each chile with 1 tablespoon cheese, and bake an additional 5 minutes. Yield: 6 servings (serving size: 1 stuffed chile and 1/4 cup sauce). INSTRUCTIONS FOR PUMPKINSEED SAUCE: Place pumpkinseed kernels in a small skillet; cook over medium heat 5 minutes or until lightly browned, stirring constantly. Place pumpkinseed kernels in a food processor, process until finely ground. Add chopped onion and remaining ingredients, and process until smooth. Pour mixture into small saucepan, and place over low heat; cook 3 minutes or until thoroughly heated, stirring frequently. Yield; 1-1/2 cups (serving size: 1/4 cup). Per serving: 275 Calories; 8g Fat (27% calories from fat); 11g Protein; 40g Carbohydrate; 37mg Cholesterol; 176mg Sodium Serving Ideas : Serve with Pumpkinseed Sauce. Recipe by: Cooking Light, October 1994, page 74 Posted to MC-Recipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 380
Calories From Fat: 138
Total Fat: 15.6g
Cholesterol: 102.3mg
Sodium: 651.5mg
Potassium: 573.9mg
Carbohydrates: 20.3g
Fiber: 2.4g
Sugar: 4.9g
Protein: 39g