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.


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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

Directions Step-By-Step

1
Peel and boil russet potatoes
2
Meanwhile, chop and saute onion, celery, carrot, green pepper and mushrooms in oil. Cool slightly.
3
Combine turkey, oats, vegetables, eggs, diced tomatoes, garlic, chili powder, basil, oregano, cumin, coriander, pepper, salt.
4
Spray 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 . . .
5
In the meantime, mash the potatoes with 2 or 3 oz of low fat cream cheese, 4 oz. butter or margarine, salt, and chopped cilantro.
6
Take the cupcakes out of the oven. Spoon on the potato mixture
7
Return to oven and bake another 20 minutes or so . . .

About this Recipe

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