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.

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