Monday, February 6, 2012

Poblano Turkey and Roasted Smashed Potato Stack

Poblano Turkey and Raosted Smashed Potato Stack
Serves 4-6

1 lb Ground Turkey
1/4 Cup Red Bell Pepper-small diced
1/4 Cup Yellow Onion-Small Diced
1/4 Cup Poblano Pepper-small diced
2 Garlic Cloves-chopped
1 Can Fire Roasted Diced Tomatoes
1 Lime-juiced
1 tsp Chili Powder
2 Green Onions-chopped
2 Tbsp Cilantro-chopped
1/2 Cup Red Enchilada Sauce-warmed
Salt and Pepper to taste
Olive Oil or PAM for sauteing

4-5 Corn-cut into shreds and baked
4-6 Smashed Red Potatoes-1 per plate-this is a recipe I found on Pineterest. I don't follow it exactly so will share what I do.

Preheat oven to 500. Wash 6 red potatoes. Place clean potatoes on a baking sheet with a small amount of water and cover. Bake for 40 minutes. Remove potatoes, give them 1 good smash with a cup or pot, sprinkle with olive oil, salt and pepper. Return to the oven, uncovered for 15-20 minutes or until desired crispiness. Remove and reserve.

Brown meat in saute pan, drain and reserve. Saute red bell pepper, onions, poblano and garlic until aromatic. Return ground turkey to the pan and add fire roasted tomatoes, lime juice and chili powder. Cook uncovered on medium heat for 15 minutes.

Place smashed crisp potato on a plate, spoon meat mixture on top, spoon warm enchilada sauce over the top and garnish with cilantro, green onions and baked tortilla strips. Cheese is optional.
The picture does not do this dish was DELICIOUS!!!!

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