Recipe by: Jo Anne Merrill *Use reduced-fat Jack cheese with or without jalapeno peppers, cut into 1/2 inch strips. Drain canned chilies, remove seeds, slit on 1 side and opened flat. Cut cooked turkey into 1/2 inch strips. Arrange chilies on baking dish lightly coated with vegetable cooking spray. Fill each chili with Jack cheese and turkey. Fold over edges of chilies and place seam-side down. In medium bowl, combine flour, baking powder and salt. In a small bowl whisk milk and eggs together; slowly add to flour mixture, beating until smooth. Pour over prepared chilies. Bake at 450 degrees for 15 minutes. Remove from oven and turn off heat. Sprinkle cheddar cheese over top and return to oven for 1 minute to melt cheese. Serve immediately. Per serving: 238 calories, 7 g fat, 145 mg cholesterol, 578 mg sodium. Jo Anne Merrill Recipe By : From: Date: 05/27 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 6|
|Calories from Fat: 211 (53%)|
|Amt Per Serving||% DV|
|Total Fat 23.4g||31 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 583.3mg||179 %|
|Sodium 964.2mg||33 %|
|Potassium 411.3mg||11 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 11.4g|
|Protein 34.7g||50 %|
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Calories per serving: 400
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