Mexican Turkey Cupcakes Recipe

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Mexican Turkey Cupcakes

Patricia Allcorn

By
@pmallcorn

My friend Francie gave me this recipe. It's SO good! And a different way to use up left-overs.

Rating:
★★★★★ 1 vote
Serves:
6-8ish
Prep:
30 Min
Cook:
35 Min

Ingredients

5-6 medium
(to largish) russet potatoes
1 Tbsp
olive oil
1 c
onion
1/2 - 1 c
celery
1/2 - 3/4 c
carrot
1
red or green pepper
1 c
mushrooms
16-20 oz
extra lean turkey breast (jennie o comes in twenty) if you use 16oz - this will determine the amount of vegetables you need to saute
1/2 - 3/4 c
oats - not instant
1-2
eggs
1 can(s)
14 oz. canned diced mex flavored tomatoes - with most of the juice drained
4-5
minced garlic cloves
1 Tbsp
chili powder
1 tsp
dried basil
1 tsp
dried oregano
1 tsp
cumin
1 tsp
coriander
1 tsp
ground pepper
1/2 - 1 tsp
salt (or to taste)
chipotle barbeque sauce
2-3 oz
low fat cream cheese
4 oz
butter or margarine
salt
chopped cilantro

Step-By-Step

1Peel and boil russet potatoes
2Meanwhile, chop and saute onion, celery, carrot, green pepper and mushrooms in oil. Cool slightly.
3Combine turkey, oats, vegetables, eggs, diced tomatoes, garlic, chili powder, basil, oregano, cumin, coriander, pepper, salt.
4Spray FOIL cupcake papers. Fill to top of foil paper. Put a tsp of chipotle barbeque sauce on each one. Bake the meat loafs for about 15 minutes . . .
5In the meantime, mash the potatoes with 2 or 3 oz of low fat cream cheese, 4 oz. butter or margarine, salt, and chopped cilantro.
6Take the cupcakes out of the oven. Spoon on the potato mixture
7Return to oven and bake another 20 minutes or so . . .

About this Recipe

Course/Dish: Turkey
Other Tag: Healthy
Hashtags: #holiday, #left-overs