STUFFED POBLANO CHILES WITH ENCHILADA SAUCE
6 small poblano chiles, roasted
1 pound ground turkey *
1 small onion, chopped, 2 1/2 ounces
1 clove garlic, minced
1 tablespoon Taco Seasoning
1 cup Red Enchilada Sauce (see my comments below)
8 ounces cheddar cheese, shredded

Cool, then peel the chiles. Very carefully cut around the stem end of each chile. Pull out the stem then 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 taco seasoning. Add 1/4 cup of the enchilada sauce and half of the cheese to the meat. Fill the chiles with the meat mixture and roll them up to enclose the filling, if you have split them open. Place cut side up in a baking dish; top with the remaining enchilada sauce. Bake at 350 20 minutes; top with the remaining cheese and bake another 5-10 minutes to melt the cheese.

Makes 6 servings
Can be frozen

* You can use ground beef or pork instead of the turkey, if desired.

Per Serving: 379 Calories; 26g Fat; 25g Protein; 12g Carbohydrate; 2g Dietary Fiber; 10g Net Carbs

This was something I threw together on the spur-of-the-moment so I didn't get a photo. It was so tasty that I had to post the recipe. I'll take a picture of it the next time I make it. If you can afford the extra carbs, these are very good with a whole batch, or 2 cups, of enchilada sauce. Add 3 net carbs per serving for the extra sauce.


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