© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
4 Cans (4 oz each) whole green chili peppers, drained, seeded
Vegetable cooking spray
1 Package (4 oz) reduced-fat Monterey Jack cheese
3/4 lb FULLY-COOKED NO-SALT TURKEY BREAST, cut into 1/2-inch strips
1/2 c flour
1/2 tsp baking powder
1/4 tsp salt
1/2 c skim milk
3 Eggs
2/3 c grated non-fat Cheddar cheese
Cut cheese into 1/2-inch strips. Slit chilies on one side and open flat. Arrange chilies on (11-X 7-1/2- X 1-1/2-inch) baking dish, lightly coated with vegetable cooking spray. Fill each chili half with Monterey Jack cheese and turkey (cut turkey and cheese to fit chilies). Fold over edges of chilies and place seam-side down on dish.
In medium bowl combine flour, baking powder and salt. In 2-cup measure whisk milk and eggs. Slowly add egg mixture to flour mixture, beating until smooth. Pour over prepared chilies.
Bake at 450 degrees F for 15 minutes. Remove from oven and turn off heat. Sprinkle cheese over top and return to oven 1 minute to melt cheese. Serve immediately.
Total Calories 238
Total Fat 7 g
% Daily Total Fat 26
Cholesterol 145 g
Sodium 578 mg
Total Carbohydrates 12 g
Protein 30 g