avec mayo au chipotle
Envie de petit déjeuner pour le souper? Les pommes de terre, les poblanos, le maïs et les tomates sont rôtis jusqu’à en être caramélisés, puis mélangés à de la dinde, des oignons et des épices pour créer une poêlée aux saveurs divines.
Allergens
Utensils
Tags
Dinde hachée
250 g
Oignon, haché
56 g
Épices à enchilada
1 tbsp
Pâte tex-mex
1 tbsp
Pomme de terre Russet
2 unit(s)
Piment fort
1 unit(s)
Maïs en grains
113 g
Feta, émietté
0.25 cup
Mayonnaise
2 tbsp
Sauce au chipotle
2 tbsp
Petites tomates
113 g
Poivre
0.25 tsp
Huile
3 tbsp
Sel
0.25 tsp
- Cut potatoes into 1/2-inch pieces.
- Add potatoes, half the Enchilada Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat.
- Roast in the top of the oven, stirring halfway through, until potatoes are golden-brown and tender, 18-20 min.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions and turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
- Add Tex-Mex paste, 2 tbsp (4 tbsp) water and remaining Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec-1 min.
- Meanwhile, pat corn dry with paper towels.
- Cut hot pepper into 1/2-inch pieces.
- Add tomatoes, corn, hot peppers and 1 tbsp (2 tbsp) oil to a second, parchment-lined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven, until some tomatoes start to burst, 8-10 min.
- Meanwhile, add mayo, chipotle sauce and 1/2 tbsp (1 tbsp) water to a small bowl. Season with salt, then stir to combine.
- Add roasted veggies to the pan with onions and turkey, then toss to combine.
- Divide hash between plates.
- Drizzle chipotle mayo over top.
- Sprinkle with feta.
- In step 2, while potatoes roast, heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.
- Crack in 2 eggs (4 eggs). Season with salt and pepper. Pan-fry until desired doneness, 2-3 min.** (NOTE: If preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- Transfer eggs to a plate, then cover to keep warm.
- Top hash with eggs.
850
kcal
Calories
48
g
Fat
9
g
Saturated Fat
72
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
35
g
Protein
135
mg
Cholesterol
1440
mg
Sodium
0.3
g
Trans Fat
2000
mg
Potassium
200
mg
Calcium
5
mg
Iron
avec Beyond Meat®, courgettes et carottes
