Main dishes

Turkey & Pinto Bean Stuffed Poblanos

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Prep Time:

15 min

Total Time:

35 min

Makes:

6 servings

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What You Need

1/2 cup oil, divided

2 corn tortillas (6 inch), cut in half, then into thin strips

1 large red onion, sliced

2 cloves garlic, finely chopped

1 pkg. (7 oz.) OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast

1 can (15 oz.) pinto beans, drained

3/4 cup red salsa

6 large poblano chiles, roasted, peeled, stemmed, split lengthwise, veins and seeds removed

6 KRAFT 2% Milk Singles

Make It

RESERVE 2 tsp. oil. Heat remaining oil to 375ºF in small saucepan on medium-high heat. Add tortilla strips in batches; cook 30 to 45 sec. or until crisp. Remove from pan with slotted spoon; drain on paper towels.

HEAT 1 tsp. of the reserved oil in large skillet on medium heat. Add onions; cook and stir 10 min. or until golden brown. Meanwhile, heat remaining oil in separate large skillet. Add garlic and turkey; cook 3 min., stirring frequently. Stir in beans and salsa; cook on low heat 5 min. or until heated through, stirring frequently.

PLACE chiles, cut-sides up, on work surface; top with 2% Milk Singles. Fill chiles with turkey and bean mixture. Place in single layer in microwaveable dish; top with onions. Microwave on HIGH 2 min. or until heated through. Top with tortilla strips.

Kraft Kitchens Tips

Make Ahead

The chiles can be stuffed ahead of time. Refrigerate up to 24 hours. When ready to serve, microwave, uncovered, on HIGH 5 to 8 min. or until heated through. Top with tortilla strips.

Substitute

Prepare using OSCAR MAYER CARVING BOARD Rotisserie Seasoned Chicken Breast.