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Turkey Picadillo

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Turkey Picadillo

This traditional Latin American one-dish meal is simply deliciosa.

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Ingredients

Servings  4  

  • 1/2 cup seedless raisins
  • 1 pound ground extra lean turkey breast
  • 1 tablespoon olive oil
  • 1 medium onion, chopped, and 1 medium onion, chopped, divided use
  • 2 small unpeeled apples, cut into 1/2-inch pieces
  • 1 12-ounce can jalapeños, finely chopped
  • 10 pimento-stuffed green olives, drained and chopped
  • 1/2 cup slivered almonds (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 8 6-inch corn tortillas
  • 1/4 small head cabbage (about 2 cups), cut into 1/4-inch-wide strips
  • 1 large tomato, diced OR
  • 1 14.5-ounce can no-salt-added diced tomatoes
  • 2 ounces shredded low-fat Monterey Jack cheese (about 1/2 cup)
  • 1/4 cup chopped fresh cilantro

Directions

Tip: Click on step to mark as complete.

  1. Soak the raisins in warm water to cover for 1 hour. Drain in a colander, discarding the water. Set aside. 
  2. In a medium skillet, cook the turkey over medium heat until browned, stirring occasionally to turn and break up the turkey. Transfer to a large plate. 
  3. Wipe the skillet with paper towels. Heat the oil over medium-high heat, swirling to coat the bottom. Cook 1 chopped onion, the apples, jalapeños, olives, raisins, almonds, cinnamon, cumin, and cloves for 4 minutes, or until the onion is soft and the apples begin to soften, stirring frequently.
  4. Meanwhile, warm the tortillas using the package directions. 
  5. Serve the picadillo with the tortillas, remaining 1 chopped onion, cabbage, tomatoes, cheese, and cilantro.

Keep it Healthy: If you prefer, serve this dish with 2 cups cooked brown rice cooked, without the salt and margarine, instead of the tortillas.

 

Tip: Double the recipe and freeze the extra picadillo for a future meal. To serve, thaw it in the refrigerator. Reheat it in the microwave or on the stovetop. Serve with warm tortillas and the garnishes. 

Nutrition Facts

Turkey Picadillo
CaloriesCalories
441 Per Serving
ProteinProtein
36g Per Serving
FiberFiber
9g Per Serving

Nutrition Facts

Calories 441
Total Fat 8.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.0 g
Cholesterol 74 mg
Sodium 419 mg
Total Carbohydrate 59 g
Dietary Fiber 9 g
Sugars 29 g
Protein 36 g

Dietary Exchanges
1 1/2 starch, 3 1/2 lean meat, 2 vegetable

 

This traditional Latin American one-dish meal is simply deliciosa.

Español

Nutrition Facts

Turkey Picadillo
CaloriesCalories
441 Per Serving
ProteinProtein
36g Per Serving
FiberFiber
9g Per Serving
×
Calories 441
Total Fat 8.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.0 g
Cholesterol 74 mg
Sodium 419 mg
Total Carbohydrate 59 g
Dietary Fiber 9 g
Sugars 29 g
Protein 36 g

Dietary Exchanges
1 1/2 starch, 3 1/2 lean meat, 2 vegetable

Ingredients

Servings  4  

  • 1/2 cup seedless raisins
  • 1 pound ground extra lean turkey breast
  • 1 tablespoon olive oil
  • 1 medium onion, chopped, and 1 medium onion, chopped, divided use
  • 2 small unpeeled apples, cut into 1/2-inch pieces
  • 1 12-ounce can jalapeños, finely chopped
  • 10 pimento-stuffed green olives, drained and chopped
  • 1/2 cup slivered almonds (optional)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 8 6-inch corn tortillas
  • 1/4 small head cabbage (about 2 cups), cut into 1/4-inch-wide strips
  • 1 large tomato, diced OR
  • 1 14.5-ounce can no-salt-added diced tomatoes
  • 2 ounces shredded low-fat Monterey Jack cheese (about 1/2 cup)
  • 1/4 cup chopped fresh cilantro

Directions

Tip: Click on step to mark as complete.

  1. Soak the raisins in warm water to cover for 1 hour. Drain in a colander, discarding the water. Set aside. 
  2. In a medium skillet, cook the turkey over medium heat until browned, stirring occasionally to turn and break up the turkey. Transfer to a large plate. 
  3. Wipe the skillet with paper towels. Heat the oil over medium-high heat, swirling to coat the bottom. Cook 1 chopped onion, the apples, jalapeños, olives, raisins, almonds, cinnamon, cumin, and cloves for 4 minutes, or until the onion is soft and the apples begin to soften, stirring frequently.
  4. Meanwhile, warm the tortillas using the package directions. 
  5. Serve the picadillo with the tortillas, remaining 1 chopped onion, cabbage, tomatoes, cheese, and cilantro.

Keep it Healthy: If you prefer, serve this dish with 2 cups cooked brown rice cooked, without the salt and margarine, instead of the tortillas.

 

Tip: Double the recipe and freeze the extra picadillo for a future meal. To serve, thaw it in the refrigerator. Reheat it in the microwave or on the stovetop. Serve with warm tortillas and the garnishes. 
 

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