Mexican Turkey Cupcakes

Mexican Turkey Cupcakes Recipe

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Patricia Allcorn


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

★★★★★ 1 vote
30 Min
35 Min


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5-6 medium
(to largish) russet potatoes
1 Tbsp
olive oil
1 c
1/2 - 1 c
1/2 - 3/4 c
red or green pepper
1 c
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 can(s)
14 oz. canned diced mex flavored tomatoes - with most of the juice drained
minced garlic cloves
1 Tbsp
chili powder
1 tsp
dried basil
1 tsp
dried oregano
1 tsp
1 tsp
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
chopped cilantro

How to Make Mexican Turkey Cupcakes


  • 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 . . .

Printable Recipe Card

About Mexican Turkey Cupcakes

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

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