Spicy Turkey "Chile Rellenos"
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 268.4
- Total Fat: 11.8 g
- Cholesterol: 91.4 mg
- Sodium: 334.6 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 3.5 g
- Protein: 27.9 g
View full nutritional breakdown of Spicy Turkey "Chile Rellenos" calories by ingredient
Introduction
Very spicy. I don't use extra lean turkey, because this way it has more flavor without adding any olive oil. Obviously, they aren't breaded and fried, but broiled. Very spicy. I don't use extra lean turkey, because this way it has more flavor without adding any olive oil. Obviously, they aren't breaded and fried, but broiled.Number of Servings: 4
Ingredients
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Turkey, Ground turkey, 93% lean, 16 oz
3 Chipotle Peppers and 3 Tbsp Adobo Sauce (*This is REALLY spicy)
Onions, raw, .5 medium (2-1/2" dia)
Garlic, 3 cloves
Pepper, Poblano 1 Pepper, 4 serving
365 Organic Pinto Beans, 1 cup
1 tbsp Tomato Paste
Colby and Monterey Jack Cheese shredded, .5 cup
Directions
Slice each poblano pepper in half lengthwise and remove the seeds and ribs.
Broil peppers for 3-5 minutes skin sin up, then flip to the fleshy side of the peppers and broil another 3-5 minutes.
In a nonstick pan, cook the turkey until it renders some of its fat, breaking it up. Remove the partically-cooked turkey, and cook the onions and garlic until translucent but not brown. Add chipotle and adobo and put the turkey back in the pan. Drain and rinse the pinto beans and add to the pan. Cook until the turkey is browned.
Spoon the filling into each half. Top with 1 tbsp cheese and broil until the cheese is melted. Serve with toppings of your choice (I like avocado and/or low fat greek yogurt to counter the heat).
Serving Size: 4 servings (2 pepper halves each)
Broil peppers for 3-5 minutes skin sin up, then flip to the fleshy side of the peppers and broil another 3-5 minutes.
In a nonstick pan, cook the turkey until it renders some of its fat, breaking it up. Remove the partically-cooked turkey, and cook the onions and garlic until translucent but not brown. Add chipotle and adobo and put the turkey back in the pan. Drain and rinse the pinto beans and add to the pan. Cook until the turkey is browned.
Spoon the filling into each half. Top with 1 tbsp cheese and broil until the cheese is melted. Serve with toppings of your choice (I like avocado and/or low fat greek yogurt to counter the heat).
Serving Size: 4 servings (2 pepper halves each)