Modified Chiles in Nogado |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Stuffed Poblano Chilies in a Walnut sauce. Ingredients:
4 poblano chiles |
1 lb ground turkey |
1 cup carrot, chopped |
1/2 white onion, finely chopped |
5 garlic cloves, minced |
1 cup celery, chopped |
1 (11 ounce) can mexican-style tomatoes |
2 tablespoons olive oil |
salt and pepper |
2 teaspoons walnut oil |
3/4 cup nonfat plain yogurt |
3/4 cup fat free cream cheese |
1 teaspoon salt |
1/2 teaspoon nutmeg |
1 teaspoon splenda sugar substitute |
1 cup chicken broth |
hot sauce |
Directions:
1. Preheat oven to 300°F.
2. Heat olive oil in pan to medium-high heat.
3. Once heated, add onion and garlic. Saute 2-3 minutes.
4. Add carrots and celery. Saute 2-3 minutes.
5. Add ground turkey and brown.
6. Add tomatoes and salt and pepper to taste.
7. Cut one side each of Poblano Chiles and clean out inside, removing all seeds. Wash chilie thoroughly.
8. Place in oven for 15-20 minutes. This is not necessarily to cook the chilie, just to let it warm together and combine flavors.
9. To make sauce, combine first 6 ingredients as listed above. Beat until smooth. Add chicken broth last - 1/2 cup at a time until you reach desired thickness - you want it to be a little bit runny. Add hot sauce as needed, you want the sauce to be on the sweet side. Sauce is served at room temperature.
10. To serve, pour 4-5 T. of the sauce on each plate. Place the stuffed chile pepper on top of the sauce.
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