Cook Shells according to package directions. Drain and set aside.
Brown Ground Turkey in a large skillet over medium heat. Drain off any excess grease.
Add Black Beans, Corn, Chili Powder, Cumin, and Smoked Paprika. Cook for 5 minutes, stirring occasionally.
Remove from heat and stir in Monterey Jack Cheese.
In a saucepan, combine Heavy Cream, Chipotle Peppers in Adobo Sauce, and Adobo Sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally. Stir in Monterey Jack Cheese until melted.
Spoon Turkey Filling into cooked Shells.
Pour Chipotle Sauce over the filled Shells.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and bubbly.
Garnish with Fresh Cilantro and Diced Avocado before serving.
Ingredients
6
1 box450 gJumbo Pasta Shells
1 lb450 gGround Turkey
1 can400 gBlack Beans-rinsed and drained
1 cup150 gFrozen Corn
1 tbsp15 mLChili Powder
1 tsp5 mLCumin
1/2 tsp2.5 mLSmoked Paprika
1/4 cup60 gShredded Monterey Jack Cheese
1 cup240 mLHeavy Cream
250 gChipotle Peppers in Adobo Sauce-minced
1 tbsp15 mLAdobo Sauce
1/4 cup60 gShredded Monterey Jack Cheese
As neededAs neededFresh Cilantro-chopped
As neededAs neededAvocado-diced
Equipment
Large pot
Large skillet
Saucepan
9x13 inch baking dish
Instructions
Cook Shells according to package directions. Drain and set aside.
Brown Ground Turkey in a large skillet over medium heat. Drain off any excess grease.
Add Black Beans, Corn, Chili Powder, Cumin, and Smoked Paprika. Cook for 5 minutes, stirring occasionally.
Remove from heat and stir in Monterey Jack Cheese.
In a saucepan, combine Heavy Cream, Chipotle Peppers in Adobo Sauce, and Adobo Sauce. Bring to a simmer and cook for 10 minutes, stirring occasionally. Stir in Monterey Jack Cheese until melted.
Spoon Turkey Filling into cooked Shells.
Pour Chipotle Sauce over the filled Shells.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until heated through and bubbly.
Garnish with Fresh Cilantro and Diced Avocado before serving.
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