| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
2 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 8 |
oz |
Turkey breast strips; cut into 1/2-inch-long pieces |
| 1 |
tb |
Cornmeal |
| 3/4 |
ts |
Ground cumin |
| 1 |
c |
Chopped green onions |
| 1 |
c |
(or more) canned low-salt chicken broth |
| 1/4 |
c |
Canned diced green chilies |
| 1/4 |
c |
Chopped fresh cilantro |
|
|
Cooked white rice |
INSTRUCTIONS
Date: Fri, 15 Mar 1996 07:34:27 -0800
From: "Rund, Sharen" <RUNDSAB@alisa1.lockheed.com>
Serve this lively chili with warm tortillas and a colorful plate of sliced
avocado, tomato and red onion drizzled with lemon juice.
Heat oil in heavy medium saucepan over high heat. Add turkey; saute until
just golden, about 2 minutes. Reduce heat to medium. Sprinkle cornmeal
and cumin over turkey and stir 1 minute. Add green onions and stir just
until fragrant, about 30 seconds. Add 1 cup broth and chilies and simmer
until chili thickens, about 5 minutes. (Can be made 1 day ahead. Cover and
chill. Rewarm over low heat, thinning with additional broth, if desired.)
Serves 2.
CHILE-HEADS DIGEST V2 #269
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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