Turkey Chile Rellano
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 264.8
- Total Fat: 9.4 g
- Cholesterol: 113.1 mg
- Sodium: 569.0 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 2.7 g
- Protein: 20.5 g
View full nutritional breakdown of Turkey Chile Rellano calories by ingredient
Introduction
Here is healthier version of a generally heavy tex-mex dish.Just helps if you are a tex-mex junky like me. Here is healthier version of a generally heavy tex-mex dish.
Just helps if you are a tex-mex junky like me.
Number of Servings: 10
Ingredients
-
10 poblano peppers
1 (8 oz.) package of fat free cream cheese
1 lb. of ground turkey
1 cup corn meal
1/2 cup bread crumbs
3 eggs
1 can of *Campbell's Cheddar Cheese Soup
1/4 cup chunky salsa (heat preferable)
Directions
Place peppers under a broiler for 10-20 minutes or until skin peels off easily. May be blackened, but won't hurt anything.
Brown turkey and season with a sprinkling of taco seasoning. Set to side and cool.
While peppers are roasting, make the filling and coating.
Once turkey is cool and cheese has softened, mix thoroughly, I use my hands so I can crumble the meat more and ensure even mixing.
Make a slit in one side of the pepper and remove seeds, carefully. Peppers will be very soft and slippery.
Stuff the peppers with cheese and turkey filling.
Mix bread crumbs and cornmeal in one bowl and beat eggs in another.
Dip stuffed peppers in the egg and coat with the cornmeal. Place on a pan and bake for 20-30 minutes (until golden brown) @400 degrees.
When done, mix the cheddar cheese soup with the salsa and microwave until warm, 45 sec-1 min at a time to prevent the cheese from burning. Spoon over the peppers.
Makes 10 servings. Goes great with a salad.
Number of Servings: 10
Recipe submitted by SparkPeople user TULIP28.
Brown turkey and season with a sprinkling of taco seasoning. Set to side and cool.
While peppers are roasting, make the filling and coating.
Once turkey is cool and cheese has softened, mix thoroughly, I use my hands so I can crumble the meat more and ensure even mixing.
Make a slit in one side of the pepper and remove seeds, carefully. Peppers will be very soft and slippery.
Stuff the peppers with cheese and turkey filling.
Mix bread crumbs and cornmeal in one bowl and beat eggs in another.
Dip stuffed peppers in the egg and coat with the cornmeal. Place on a pan and bake for 20-30 minutes (until golden brown) @400 degrees.
When done, mix the cheddar cheese soup with the salsa and microwave until warm, 45 sec-1 min at a time to prevent the cheese from burning. Spoon over the peppers.
Makes 10 servings. Goes great with a salad.
Number of Servings: 10
Recipe submitted by SparkPeople user TULIP28.