Side Pannel
Stuffed Poblanos with Pumpkinseed Sauce
Stuffed Poblanos with Pumpkinseed Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- Vegetable cooking spray
- 1/2 c Chopped onion
- 1/2 c Diced red bell pepper
- 1 Clove garlic, minced
- 1/2 lb Freshly ground raw turkey
- -breast
- 1 ts Ground cumin
- 1/4 ts Salt
- 1/4 ts Ground red pepper
- 1 1/2 c Cooked long-grain rice
- 3 oz Fresh poblanos, (6)
- 1 1/2 oz Shredded sharp cheddar
- -cheese, (6 tablespoons)
Directions
PUMPKINSEED SAUCE
1/4 c Unsalted pumpkinseed kernels
2 tb Chopped onion
1 tb Chopped jalapeno
1 tb Water
2 Sprigs fresh cilantro
1/4 ts Sugar
1/8 ts Black pepper
1 Clove garlic, peeled
18 oz 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 2/3 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 1/4 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; 1-1/2 cups (serving
size:
1/4 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.
1/4 c Unsalted pumpkinseed kernels
2 tb Chopped onion
1 tb Chopped jalapeno
1 tb Water
2 Sprigs fresh cilantro
1/4 ts Sugar
1/8 ts Black pepper
1 Clove garlic, peeled
18 oz 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 2/3 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 1/4 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; 1-1/2 cups (serving
size:
1/4 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.
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