Real Recipes From Real Home Cooks ®

mexican turkey cupcakes

(1 rating)
Recipe by
Patricia Allcorn
Aurora, IL

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

(1 rating)
yield 6 -8ish
prep time 30 Min
cook time 35 Min

Ingredients For mexican turkey cupcakes

  • 5-6 md
    (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
    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

How To Make mexican turkey cupcakes

  • 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 . . .

Categories & Tags for Mexican Turkey Cupcakes:

ADVERTISEMENT
ADVERTISEMENT