mexican turkey cupcakes
(1 rating)
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My friend Francie gave me this recipe. It's SO good! And a different way to use up left-overs.
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(1 rating)
yield
6 -8ish
prep time
30 Min
cook time
35 Min
Ingredients For mexican turkey cupcakes
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5-6 md(to largish) russet potatoes
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1 Tbspolive oil
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1 conion
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1/2 - 1 ccelery
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1/2 - 3/4 ccarrot
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1red or green pepper
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1 cmushrooms
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16-20 ozextra lean turkey breast (jennie o comes in twenty) if you use 16oz - this will determine the amount of vegetables you need to saute
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1/2 - 3/4 coats - not instant
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1-2eggs
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1 can14 oz. canned diced mex flavored tomatoes - with most of the juice drained
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4-5minced garlic cloves
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1 Tbspchili powder
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1 tspdried basil
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1 tspdried oregano
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1 tspcumin
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1 tspcoriander
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1 tspground pepper
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1/2 - 1 tspsalt (or to taste)
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chipotle barbeque sauce
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2-3 ozlow fat cream cheese
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4 ozbutter or margarine
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salt
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chopped cilantro
How To Make mexican turkey cupcakes
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1Peel and boil russet potatoes
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2Meanwhile, chop and saute onion, celery, carrot, green pepper and mushrooms in oil. Cool slightly.
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3Combine turkey, oats, vegetables, eggs, diced tomatoes, garlic, chili powder, basil, oregano, cumin, coriander, pepper, salt.
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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 . . .
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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.
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6Take the cupcakes out of the oven. Spoon on the potato mixture
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7Return to oven and bake another 20 minutes or so . . .
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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