| 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 |
ts |
Ground cumin |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
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 |
tb |
Chopped onion |
| 1 |
tb |
Chopped jalapeno |
| 1 |
tb |
Water |
| 2 |
|
Sprigs fresh cilantro |
| 1/4 |
ts |
Sugar |
| 1/8 |
ts |
Black pepper |
| 1 |
|
Clove garlic, peeled |
| 18 |
oz |
Tomatillos, (1 can) drained |
INSTRUCTIONS
PUMPKINSEED SAUCE
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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