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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I haven't tried these yet but I'm submitting anyway because they sound cute and different. I found this recipe in the Daily Herald, in an article on heart healthy food for children. Ingredients:
1/2 green bell pepper |
1/2 small onion |
1 tablespoon water |
1 slice whole wheat bread, crust removed |
1 tablespoon skim milk |
1 lb ground turkey |
2 teaspoons dried parsley flakes |
2 tablespoons mild taco seasoning mix |
1 teaspoon chili powder |
vegetable oil cooking spray |
6 6-inch corn tortillas (to keep heart-healthy, buy tortillas that do not have lard listed on the ingredient list) |
1/4 cup grated low-fat cheddar cheese |
6 teaspoons mild chunky salsa |
Directions:
1. Rinse and chop green pepper; peel and chop onion.
2. In a small microwave-safe bowl, mix green pepper, onion and water; cover with wax paper and microwave for 4 minutes then let cool.
3. Heat oven to 350°.
4. Into a medium bowl, crumble bread into small pieces; add milk and let stand for 3 to 4 minutes; stir until blended.
5. Crumble turkey into bread mixture; add parsley, taco seasoning, chili powder and cooked green pepper and onion; mix well.
6. Spray muffin pan cups with vegetable spray.
7. Using kitchen scissors, cut 4 slashes in each tortilla from the outer edge toward the center; place tortillas into muffin pan cups.
8. Divide the turkey mixture evenly over the tortillas; cover with foil and place muffin pan in oven; bake for 30 minutes.
9. Remove sombreros from muffin pan and place on plates; spoon 1 teaspoon of salsa on top of each sombrero and top with cheese.
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