|Vegetable cooking spray|
|½ cup||Chopped onion|
|½ cup||Diced red bell pepper|
|1||Clove garlic, minced|
|½ pounds||Freshly ground raw turkey breast|
|1 teaspoon||Ground cumin|
|¼ teaspoon||Ground red pepper|
|1½ cup||Cooked long-grain rice|
|3 ounces||Fresh poblanos, (6)|
|1½ ounce||Shredded sharp cheddar cheese, (6 tablespoons)|
|¼ cup||Unsalted pumpkinseed kernels|
|2 tablespoons||Chopped onion|
|1 tablespoon||Chopped jalapeno|
|2||Sprigs fresh cilantro|
|⅛ teaspoon||Black pepper|
|1||Clove garlic, peeled|
|18 ounces||Tomatillos, (1 can) drained|
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 ⅔ 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 ¼ 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; 1-½ cups (serving size:
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@... on Jan 28, 1997.
Random recipe of the day