Turkey, Parsnip, and Tomatillo Tostadas
- In a 3 1/2- or 4-quart slow cooker combine turkey, tomatillos, parsnips, poblano pepper, onion, broth, diced green chile peppers, garlic, cumin, ground ancho pepper, oregano, and salt. Cover and cook on low-heat setting for 5 to 5 1/2 hours or on high-heat setting for 2 1/2 to 3 hours.
- Meanwhile, prepare tostada shells. Preheat oven to 400 degrees F. Coat both sides of tortillas with cooking spray. Place on baking sheets. Bake for 7 to 9 minutes or until lightly browned. Transfer to wire racks; cool. (Tortilla shells will crisp as they cool.)
- To serve, use a slotted spoon to spoon turkey mixture onto tostada shells. Add assorted toppers as desired.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Turkey, Parsnip, and Tomatillo Tostadas)
- Per serving:
- 157 kcal cal.,
- 2 g fat
- (0 g sat. fat,
- 1 g polyunsaturated fat,
- 0 g monounsatured fat),
- 44 mg chol.,
- 183 mg sodium,
- 15 g carb.,
- 3 g fiber,
- 2 g sugar,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet