mexican turkey cupcakes

Ingredients

• 5-6 medium (to largish) russet potatoes
• 1 tablespoon olive oil
• 1 cup onion
• 1/2 - 1 cups celery
• 1/2 - 3/4 cups carrot
• 1 - red or green pepper
• 1 cup mushrooms
• 16-20 ounces 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 cups 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 tablespoon chili powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon ground pepper
• 1/2 - 1 teaspoons salt (or to taste)
• - chipotle barbeque sauce
• 2-3 ounces low fat cream cheese
• 4 ounces butter or margarine
• - salt
• - chopped cilantro