Smokey Turkey Almond Mole

Serve this saucy dish over rice tossed with chopped green onions. You can also use cooked chicken. If you like your mole really hot, use a whole chipotle chile. This freezes well, so make a double batch and save half for later.

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 1/2  cup  roasted almonds
• 1/2  teaspoon  vegetable oil
• 2  dried Anaheim chiles, stemmed, seeded, and chopped
• 1  cup  chopped onion
• 1  garlic clove, crushed
• 1  (7-ounce) can chipotle chiles in adobo sauce
• 1 1/2  cups  fire-roasted crushed tomatoes (such as Muir Glen)
• 1  tablespoon  sugar
• 1/2  teaspoon  ground cumin
• 1/4  teaspoon  salt
• 1/8  teaspoon  ground cloves
• 2  (6-inch) corn tortillas, torn into small pieces
• 1  (14 1/2-ounce) can vegetable broth
• 1  tablespoon  white wine vinegar
• 3  cups  chopped cooked turkey breast
• Cilantro sprigs (optional)

Preparation

Place almonds in a food processor; process until smooth (about 2 1/2 minutes), scraping sides of bowl once. Set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add Anaheim chiles; sauté 1 minute or until softened. Add onion and garlic; saute 4 minutes or until onion is lightly browned.

Remove 1 chipotle chile from can; cut chipotle chile in half. Add 1 chile half to onion mixture. Reserve remaining chiles and adobo sauce for another use. Add tomatoes and next 6 ingredients (tomatoes through broth); bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally.

Spoon mixture into food processor; process until smooth. Return mixture to pan; stir in almond butter and vinegar; cook 1 minute. Stir in turkey. Garnish with cilantro, if desired.

Nutritional Information

Calories:

366 (30% from fat)

Fat:

12.1g (sat 1.3g,mono 6.2g,poly 3g)

Protein:

40.7g

Carbohydrate:

25.9g

Fiber:

6.2g

Cholesterol:

94mg

Iron:

4.2mg

Sodium:

737mg

Calcium:

117mg