guardianactual
MuscleChemistry Registered Member
3 poblano chiles, roasted 1 pound ground turkey * 1 small onion, chopped, 2 1/2 ounces 1 clove garlic, minced 1/2 cup salsa 1 Roma tomato, diced 1 tablespoon chili powder Salt and pepper, to taste 8 ounces cheddar cheese, shredded Cool, then peel the chiles. Very carefully cut around the stem end of each chile. Pull out the stem and carefully pull the seeds out with your fingers. You can also just cut a lengthwise slit in them, open them flat and scrape out the seeds and membranes. Brown the turkey, onion and garlic; drain off any grease. Stir in the salsa, tomato, chili powder and about half of the cheese. Season with salt and pepper, to taste. Fill the chiles with the meat mixture and roll up, if you have split them open. Place cut side down in a baking dish; top with the remaining cheese. Bake at 350º 15-20 minutes until the cheese is melted and bubbly. Makes 3-6 servings Can be frozen * You can use ground beef or pork instead of the turkey, if desired. Per 1/3 Recipe: 694 Calories; 49g Fat; 49g Protein; 17g Carbohydrate; 4g Dietary Fiber; 13g Net Carbs Per 1/6 Recipe: 347 Calories; 24g Fat; 24g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
