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  • 6servings
  • 35minutes
  • 230calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup oil , divided

  2. 2 corn tortilla s (6 inch), cut in half, then into thin strips

  3. 1 large red onion , sliced

  4. 2 cloves garlic , finely chopped

  5. 1 pkg. (7 oz.) OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast

  6. 1 can (15 oz.) pinto beans , drained

  7. 3/4 cup red salsa

  8. 6 large poblano chile s, roasted, peeled, stemmed, split lengthwise, veins and seeds removed

  9. 6 KRAFT 2% Milk Singles

Instructions Jump to Ingredients ↑

  1. RESERVE 2 tsp. oil. Heat remaining oil to 375ºF in small saucepan on medium-high heat. Add tortilla strips in batches; cook 30 to 45 sec. or until crisp. Remove from pan with slotted spoon; drain on paper towels.

  2. HEAT 1 tsp. of the reserved oil in large skillet on medium heat. Add onions; cook and stir 10 min. or until golden brown. Meanwhile, heat remaining oil in separate large skillet. Add garlic and turkey; cook 3 min., stirring frequently. Stir in beans and salsa; cook on low heat 5 min. or until heated through, stirring frequently.

  3. PLACE chiles, cut-sides up, on work surface; top with 2% Milk Singles. Fill chiles with turkey and bean mixture. Place in single layer in microwaveable dish; top with onions. Microwave on HIGH 2 min. or until heated through. Top with tortilla strips.

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