Turkey Picadillo In Puff Pastry Cups
March 17, 2018
"A spicy turkey picadillo served in pretty little puff pastry cups. Made for Ready...Set...Cook 2018 on FF&F."
- Note: this recipe was developed for a cooking game that did not allow use of Mexican Cotija cheese or queso fresco. Either of these cheeses would be much BETTER than the cheddar cheese included as an optional ingredient. ;-)
- Serving Size: 1 (193.4 g)
- Calories 408
- Total Fat - 25.4 g
- Saturated Fat - 6.5 g
- Cholesterol - 29.9 mg
- Sodium - 496.4 mg
- Total Carbohydrate - 29.1 g
- Dietary Fiber - 2.3 g
- Sugars - 4.6 g
- Protein - 17.2 g
- Calcium - 120.8 mg
- Iron - 1.9 mg
- Vitamin C - 13.9 mg
- Thiamin - 0.3 mg
In a large skillet, heat the olive oil. Add the ground turkey and cook, breaking up the turkey, until it is no longer pink. Season lightly with salt and pepper.
Add the onion and garlic and cook one minute longer.
Add the diced tomatoes and chopped bell pepper. Cook an additional three minutes, or until the peppers begin to soften.
Add the salsa and bring to a boil. Reduce heat and simmer for a few minutes. Add more salsa if needed. It should be moist, but not soupy. Taste and adjust seasoning, if needed. If you like it spicier, add some red pepper flakes or minced fresh Serrano chiles.
Remove from heat and set aside.
Prepare the Puff Pastry shells per package directions. When they are close to done, heat the picadillo until piping hot.
Open the shells, fill with the picadillo, add a dollop of crema or sour cream, then garnish with cilantro, green onion, and olives. Top with shredded cheddar, if using (optional).
Tips & Variations
No special items needed.