*  Exported from  MasterCook  *

                STUFFED POBLANOS WITH PUMPKINSEED SAUCE/LF

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Mexican                          Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Vegetable cooking spray
     1/2   c            Chopped onions
     1/2   c            Red bell pepper -- diced
   1                    Garlic clove -- minced
     1/2   lb           Ground turkey -- * see note
   1       t            Ground cumin
     1/4   ts           Salt
     1/4   ts           Ground red pepper
   1 1/2   c            Cooked rice -- long grain
   6                    Poblano peppers -- fresh
   6       tb           Sharp cheddar cheese -- shred
                        Pumpkinseed sauce:
     1/4   c            Pumpkin seeds -- unsalted
   2       tb           Chopped onion
   1       tb           Chopped jalapeno pepper
   1       tb           Water
   2                    Fresh cilantro sprigs
     1/4   ts           Sugar
     1/8   ts           Black pepper
   1                    Garlic clove -- peeled
   1       cn           Tomatillos -- 18 oz

  Recipe by: Jo Merrill--from Cooking Light
  Magazine-10/94 * use only ground turkey breast.  Each
  chile about 3 ounces. Coat a large nonstick pan with
  cooking spray; place over medium heat until hot. Add
  onions, bell peppers and garlic; saute 5 minutes until
  tender. Add turkey, cumin, salt and red pepper; cook
  until turkey is browned, stirring to crumble. Remove
  from heat and stir in the rice.
    Cut a lengthwise slit in each chile; discard seeds,
  leaving stems intact.
    Cook chiles in boiling water to cover for 2 minutes;
  drain and cool.
    Spoon about 2/3 cup rice mixture into each chile.
  Place on a baking sheet
    coated with cooking spray and lightly coat chiles
  with cooking spray. Bak
    at 350 degrees for 15 minutes.  Top each chile with
        1    tablespoon cheese
    and bake 5 minutes longer.  Serve with pumpkinseed
  sauce. Pumpkinseed Sauce:  Place pumpkinseed kernels
  in a small skillet. Cook over mediuim heat 5 minutes
  until lightly browned; stir constantly. Place kerne in
  a food processor; process until finely ground.  Add
  chopped onion, jalapeno, water, cilantro, sugar, black
  pepper, garlic and canned tomatillo which have been
  drained. Process until smooth. Pour mixture into a
  saucepa and cook over low heat for 3 minutes until
  heated through, stirring constantly.
 


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