Mexican Turkey Cupcakes

Mexican Turkey Cupcakes

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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


  • 5-6 medium
    (to largish) russet potatoes
  • 1 Tbsp
    olive oil
  • 1 c
  • 1/2 - 1 c
  • 1/2 - 3/4 c
  • 1
    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
  • 1-2
  • 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
  • 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


  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 . . .

Printable Recipe Card

About Mexican Turkey Cupcakes

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

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