This dish has been created in celebration of Cinco de Mayo and will be on our menu for the month of May. As some background, this was a battle between the Mexican and French army. One still sees signs of the French presence in Mexico through their regional cuisine. This dish highlights the French culinary influence, absorbed in the rich tapestry of Mexican cuisine. For this dish, a fire roasted poblano is stuffed with ground turkey, vegetables, warming spices, nuts, raisins, and our Nogada sauce. Topped with more sauce, pomegranate arils and served with a fresh arugula salad with a house-made lime vinaigrette.
Disclaimer: There may be variabilities in cooking time based on equipment used. Always test for temperature until the meal is warmed to your liking. Oven: heat to 350 degrees. Remove plastic film, salad, dressing and nogada sauce from the container before cooking. Place container on a sheet pan and bake for 10 minutes. Check food and add nogada sauce to dish then continue cooking for 3-5 minutes or until warm throughout.
Microwave: Remove plastic film, salad, dressing and nogada sauce from container and microwave dish for 2 minutes. Add nogada sauce to dish and heat for another minute. Continue to cook in 20 second increments or until warm throughout.
Poblano pepper, pomegranate, parsley, turkey picadillo: ground turkey, raisin, almond, garlic, carrot, red potato, onion, diced tomatoes, apple cider vinegar, pepper, clove, nutmeg, himalayan salt and green peas, nogada sauce: almond milk, walnuts, cinnamon and dates (Allergens: Almond and walnut)
Ingredients may change due to market availability. Please email firstname.lastname@example.org if you have questions about allergies.
Nutrition facts are an estimate. At Cooked we strive to offer generous portions. Each meal is packed by hand and actual serving sizes may vary. Nutritional info may exclude marinades and brines.
- Calories: 400
- Fat: 24g
- Carbohydrates: 30g
- Protein: 21g
- Sodium: 240mg