Ingredients
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4,12
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1 1/4,1/4
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1/2,2
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1/2
-
1/4
-
2
-
2
-
-
-
3/4
-
1/8
-
1
-
-
-
Directions
Tuna Salad loaded with veggies like celery and broccoli, served in endive leaves make a quick and easy, low-carb lunch.
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Steps
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1
Done
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Using a Small, Sharp Knife, Cut a Lengthwise Slit Alongone Side of Each of the Poblano Peppers, Then Make a Small Cross-Wise Slit Along the Top to Create a T-Shaped Slit, Careful not to Cut Thestem Off. Carefully Cut Out and Remove the Core, Then Scoop Out the Seeds. |
|
2
Done
|
Using Tongs, Roast the Poblano Chiles Over Anopen Flame Such as the Grill, Broiler or Stovetop, Turning Often Until the Skin Is Completely Blistered. |
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3
Done
|
Transfer to a Plastic Bag (or Place in Abowl and Cover With Plastic Wrap) and Let Steam For 10 to 15 Minutes to Loosen the Skins. Once They Are Cool Enough to Handle, Use Abutter Knife to Scrape Away the Charred Skins and Discard, Careful not to Tear the Peppers. |
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4
Done
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Set the Roasted Poblanos Aside. |
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5
Done
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Preheat the Oven to 350f. |
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6
Done
|
Pour 1-1/4 Cups of the Sauce Into the Bottom of a 9 X 12-Inch Casserole Dish. |
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7
Done
|
to Make the Turkey: |
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8
Done
|
Meanwhile, Brown the Ground Turkey on Medium Heat in Large Saut Pan and Season With Salt and Pepper. Use a Wooden Spoon to Break the Meat Up Into Small Pieces. |
|
9
Done
|
Add the Chopped Onions, Garlic, Pepper, Tomato and Cilantro and Continue Cooking on a Low Heat. |
