Turkey Picadillo

* Exported from MasterCook *

TURKEY PICADILLO

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Turkey Chicken
Mexican

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-JUDI M. PHELPS
2 tb Vegetable oil
1 sm Or 1/2 large onion -- chopped
1/2 Green bell pepper -- chopped
1/2 lb Ground turkey or chicken
-(about 1 cup packed)
2 md Ripe tomatoes OR
4 Plum tomatoes -- peeled,
-seeded, and chopped
1/2 ts Dried oregano -- crumbled
Salt and pepper
3 tb Raisins
1/4 c Diced green olives
1 tb Capers -- rinsed and chopped
1 Hard-boiled egg

Heat oil in skillet, add onion and pepper, and saute
over medium heat 7 minutes or until softened. Add
turkey and saute, stirring, until it changes color,
about 3 or 4 minutes. Add tomatoes, oregano, salt,
pepper, and raisins; bring to boil and cook over
medium heat 5 minutes. Remove from heat. Stir in
remaining ingredients. Taste and adjust seasoning.
Picadillo can be kept, covered, 2 days in
refrigerator. Serve hot.

Serving suggestions: Use as a filling for stuffed
peppers, tamales, tortillas, or empanadas. It can
also be served by itself accompanied by rice or
tortillas. Makes 2 servings (4 servings with
tortillas). Makes 2 servings (4 servings with
tortillas). Source: Faye Levy's International Chicken
Cookbook.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com, juphelps@delphi.com, or
jphelps@best.com

Makes 2 servings (4 servings with tortillas).



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