Stuffed poblanos with pumpkinseed sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | Salt |
| 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 |
| 1 | tablespoon | Water |
| 2 | Sprigs fresh cilantro | |
| ¼ | teaspoon | Sugar |
| ⅛ | teaspoon | Black pepper |
| 1 | Clove garlic, peeled | |
| 18 | ounces | Tomatillos, (1 can) drained |
Directions
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 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:
¼ 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@... on Jan 28, 1997.