Turkey Poblano “Chalupas”

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Trying to think of ways to use up some left-over holiday turkey?  This is what I’m making tonight for us.  I made it a couple years ago and it got TWO thumbs up from my husband as well as myself!  It was amazingly simple and was ready in well under an hour total.  The example pictured has ¼ c. Eden Black Soy beans added, because my husband really wanted beans in his.  And if you’re to the legumes rung of the Atkins OWL carb-reintroduction ladder, GO FOR IT!  This recipe is only Induction friendly if you don’t use any beans in it.  But I tell ya, I didn’t mind not having them in mine at all.

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2 large poblano peppers, seeded (6-6½” long, 3.5 oz. each after stemming)

1 T. olive oil

8 oz. cooked, turkey breast meat

2 oz. onion, chopped or slivered

4 slices American cheese

4 oz. Cheddar cheese, grated

¼ tsp. ground cumin

½ tsp. chili powder

¼ c. cilantro, chopped

OPTIONAL:  Soy black beans, drained and mashed (3-4 T. per pepper half)

DIRECTIONS:  Preheat oven to 350º.  Cut up turkey meat and set aside.  Cut peppers in half lengthwise, removing any ribs with their seeds.  Over med-high heat, in non-stick skillet heat the olive oil and sear the pepper halves on both sides, pressing them down with a spatula.  This takes any “hotness” out of them.  If you prefer, you can roast them in the oven, but these days, in Texas triple digit heat, I don’t like to keep the oven on that long.  Remove peppers to a large oiled baking pan cut side up and set aside for now.  In the same skillet you seared the peppers in, add the onion and saute until nearly tender.  Add turkey meat, cumin, chili powder and cilantro.  Saute 1-2 more minutes, stirring several times.  Lower heat and lay the 4 slices of American cheese on top and stir in into the turkey until it melts and turn off heat.    If using the soy black beans, spoon ¼ c. evenly onto each pepper half first.  Next, spoon ¼ of the turkey mixture evenly on top.  Sprinkle the tops with the grated cheddar.  Pop into a preheated 350º oven for 15-20 minutes, just long enough to melt the Cheddar cheese.    This was delicious with a small guacamole salad on the side.

NUTRITIONAL INFO:    Makes 4 servings, each contains: (without mashed soy beans)

357 calories, 23.85 g  fat, 6.53 g  carbs, 1.13 g  fiber, 5.4 g  NET CARBS, 28.8 g protein, 651 mg sodium


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