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Name: Peppered Turkey Poblano Yolando
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 3
Cuisine: American
Ingredients: 1 Chipotle chili; minced; 6 Sprigs cilantro; chopped; 1 1/2 lb Turkey; 1 Shallot; chopped; 12 Pearl onions; 2 Poblano peppers; coarsely; 1/8 oz Cumin; 1 tb Lemon juice; 1 Green yolando pepper;; 1/8 oz Each thyme; salt and pepper to taste; 1 Red yolando pepper; coarsely; 1 c Honey; 1 tb Red wine vinegar; 1/8 oz Coriander buds; 3 Green Onions chopped; Cornstarch or arrowroot; 1 Garlic minced; 1 Shallot; minced; 1/8 oz Cracked pepper

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INGREDIENTS

1 Chipotle chili; minced
6 Sprigs cilantro; chopped
1 1/2 lb Turkey
1 Shallot; chopped
12 Pearl onions
2 Poblano peppers; coarsely
1/8 oz Cumin
1 tb Lemon juice
1 Green yolando pepper;
1/8 oz Each thyme
salt and pepper ; to taste
1 Red yolando pepper; coarsely
1 c Honey
1 tb Red wine vinegar
1/8 oz Coriander buds
3 Green Onions ; chopped
Cornstarch or arrowroot
1 Garlic ; minced
1 Shallot; minced
1/8 oz Cracked pepper

Servings

INSTRUCTIONS

Combine 1 shallot, chipotle chili, garlic, cilantro, honey, lemon juice, wine vinegar, cumin and pepper in bowl; mix well. Adjust lemon juice to taste. Cut turkey into strips; rinse and pat dry. Add to marinade. Marinate in refrigerator for 1 hour or longer. Drain, reserving marinade. Saute 1 shallot and green onions lightly in large skillet. Add turkey, peppers and pearl onions. Saute until turkey is cooked through. Season with thyme, coriander, salt and pepper. Mix reserved marinade with enough cornstarch or arrowroot to thicken in saucepan. Cook until thickened, stirring constantly. Serve with turkey and peppers. Yield: 2 to 3 servings. Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : Recipe by Chef Alan Barnum, Caesars Palace Hotel. Bacchanal Restaurant. Las Vegas Cooking published by Nathan Adelson Hospice of Las Vegas, NV Recipe by: Las Vegas Best Bets/Caesars Palace Posted to KitMailbox Digest by J Pellegrino on May 19, 1998

NOTES

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Peppered Turkey Poblano Yolando

1 Chipotle chili; minced
6 Sprigs cilantro; chopped
1 1/2 lb Turkey
1 Shallot; chopped
12 Pearl onions
2 Poblano peppers; coarsely
1/8 oz Cumin
1 tb Lemon juice
1 Green yolando pepper;
1/8 oz Each thyme
 salt and pepper to taste
1 Red yolando pepper; coarsely
1 c Honey
1 tb Red wine vinegar
1/8 oz Coriander buds
3 Green Onions chopped
 Cornstarch or arrowroot
1 Garlic minced
1 Shallot; minced
1/8 oz Cracked pepper

Combine 1 shallot, chipotle chili, garlic, cilantro, honey, lemon juice,    wine vinegar, cumin and pepper in bowl; mix well. Adjust lemon juice to    taste. Cut turkey into strips; rinse and pat dry. Add to marinade. Marinate  in refrigerator for 1 hour or longer. Drain, reserving marinade. Saute 1  shallot and green onions lightly in large skillet. Add turkey, peppers and  pearl onions. Saute until turkey is cooked through. Season with thyme,  coriander, salt and pepper. Mix reserved marinade with enough cornstarch or  arrowroot to thicken in saucepan. Cook until thickened, stirring  constantly. Serve with turkey and peppers. Yield: 2 to 3 servings.    Formatted for MCrecipe by JoAnn Pellegrino 5/98    NOTES : Recipe by Chef Alan Barnum, Caesars Palace Hotel. Bacchanal  Restaurant. Las Vegas Cooking published by Nathan Adelson Hospice of Las  Vegas, NV  Recipe by: Las Vegas Best Bets/Caesars Palace    Posted to KitMailbox Digest  by J Pellegrino <gigimfg@ix.netcom.com> on May  19, 1998

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Nutrition

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Serving Size: 1 Serving (3256g)
Recipe Makes: 3 Servings

Calories: 5698
Calories from Fat: 3218 (56%)

Amt Per Serving		% DV

	Total Fat 357.6g	477 %
	Saturated Fat 99.8g	499 %
	Monounsaturated Fat 134.7g
	Polyunsanturated Fat 88g
Cholesterol 2014mg		620 %
Sodium 1871.8mg		65 %
Potassium 7182.3mg		189 %
Total Carbohydrate 90.9g		27 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 82.3g
Protein 498.5g		712 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5698

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