Spicy Turkey Lettuce Cups with Red Pepper Jelly
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 444
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 62
- Dietary Fiber
- 3
- Sugar
- 38
- Protein
- 25
- Cholesterol
- 78
- Sodium
- 808
- Total: 1 hr 10 min (includes cooling time)
- Active: 40 min
Ingredients
1 tablespoon toasted sesame oil
3 scallions, finely chopped, white and green parts separated
1 tablespoon minced or grated ginger
2 cloves garlic, grated or minced
1/2 jalapeno, minced
1 pound ground turkey (not lean)
Kosher salt
1/2 cup chopped water chestnuts
1 carrot, peeled into ribbons with a vegetable peeler
1/4 cup Easy Spicy Red Pepper Jelly, recipe follows
2 tablespoons soy sauce
1/4 cup small cilantro sprigs
1 large head bibb lettuce, leaves separated, largest leaves reserved for another use
Easy Spicy Red Pepper Jelly:
1 cup apricot preserves
1 red bell pepper, chopped
2 teaspoons red pepper flakes
1/4 cup white vinegar
Kosher salt
Directions
- Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallion whites, ginger, garlic and jalapeno; cook, stirring, until golden, 1 to 2 minutes. Increase the heat to medium high and add the turkey and 1/2 teaspoon salt; cook, stirring and breaking up any clumps, until browned, about 4 minutes. Add the water chestnuts, carrots, red pepper jelly and soy sauce; cook, stirring, until the carrots are slightly wilted, about 2 minutes.
- Transfer the turkey mixture to a bowl, and top with the scallion greens and cilantro sprigs. Serve with lettuce leaves.
Easy Spicy Red Pepper Jelly:
- Combine the preserves, bell peppers, red pepper flakes, vinegar and 1/4 teaspoon salt in a blender; puree until smooth. Transfer to a small saucepan and bring to a brisk simmer over medium heat. Cook, stirring often, until thickened and syrupy, about 10 minutes. Transfer to a jar and cool completely. Refrigerate for up to 1 week.