This is one of our favorites!
Calories: 209 | Makes 4 Servings | Total time: 30 minutes
- 4 large poblano chiles
- 3/4 cup 2%-fat cottage cheese
- 2 tsp. olive oil
- 1/2 lb. ground turkey breast
- 1/4 tsp. ground cumin
- 1/4 tsp. chili powder
- 1/8 tsp. cayenne pepper
- 1/4 cup thinly sliced scallions
- 1/4 cup diced jicama
- 1/2 cup seeded diced tomato
- 1/4 cup diced cucumber (seeded)
- 1 Tbsp. chopped fresh cilantro
- 1/2 cup shredded Monterey jack cheese
- 1/2 cup salsa
Preheat: broiler with over rack 4 inches from heating elebment. Place chiles on a baking sheet; broil, turning every few minutes, until skin of chiles is evenly charred. 8-10 minutes total. Place chiles in a bowel, cover tightly with plastic wrap. and let chiles steam about 10 minutes to loosen their skins.
Puree: cottage cheese in a blender or food processor until smooth.
Heat: oil in a nonstick skillet until shimmering' add turkey, cumin, chili poder, salt, & cayenne. Cook until turkey is brownded, then add scallions and jicama, cooking just until softened, 1-2 minutes.
Remove: skillet from heat, stir in pureed cottage cheese, tomato, cucumber & cilantro.
Peel: chiles, cut a slit in one side, and remove seeds, Stuff each chile with 1/2 cup turkey mixture'; sprinkle tops with cheese. Return chiles to baking sheet; broil until cheese melts and browns, 3-4 minutes. Serve with Salsa.
- Calories: 209
- Fat: 8 grams
- Protein: 25 grams
- Carbs: 10 grams
- Sodium 370 mg
Seen here with a side of black beans, avocado and sautéed peppers.
**Note: This is a pretty extensive meal. Don't plan to come home from the gym and whip this together. It's easier to prepare by cutting/mixing everything prior and cooking later. We usually skip the salsa (there's more than enough food as is) and we leave most of the seeds in the chiles. Adds a bit of a kick. Also, it makes A LOT of food! You'll have extras for left overs.**