Ancho Chile & Turkey Bowls
Dried ancho chiles add a sweet, mild flavor to turkey and broth for serving with corn tortilla strips.
1 pound boneless turkey, cut into thin strips
1 medium green bell pepper, cut into strips
1 large dried ancho chile pod, stemmed, seeded*
1/2 cup water
1 (14 1/2-ounce) can chicken broth
2 tablespoons lime juice
1/2 teaspoon ground cumin
8 (6-inch) corn tortillas, halved, cut into strips
1/3 cup sour cream
2 tablespoons chopped fresh cilantro, if desired
Melt butter in 12-inch skillet until sizzling; add turkey strips. Cook over medium-high heat, stirring occasionally, until lightly browned (5 to 6 minutes). Add bell pepper; mix well. Cut chile into thin strips; add to turkey mixture. Add water, broth, lime juice and cumin. Continue cooking until mixture comes to a boil (4 to 5 minutes). Reduce heat to low. Cover; cook, stirring occasionally, until flavors are blended (7 to 8 minutes).
Place tortilla strips on microwave-safe plate; cover with paper towel. Microwave on HIGH until heated through (45 to 60 seconds).
To serve, divide warm tortilla strips among four bowls. Spoon turkey broth over strips. Garnish each bowl with dollop of sour cream and cilantro, if desired.
*Substitute one fresh ancho chile.
Nutrition Facts (1 serving)
Dietary Fiber: 4g
Recipe #10997©1999Land O'Lakes, Inc.