Quick & Easy Recipes

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Lettuce Cups

45 mins

Traditionally spiced empanada filling made with ground turkey, potatoes, green olives, raisins and hard-boiled eggs served in lightened up lettuce-wraps. Great served warm or cold for dinner parties, appetizers, or a family night at home.

RATING:
PREP: 20 mins
SERVINGS: 8
COOK: 25 mins
SKILL LEVEL: Medium
Ingredients

1/2 cup golden raisins
2 small red potatoes, chopped into ½-inch cubes
1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
3 gloves of garlic, diced
1 pound ground turkey
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon paprika
1/2 teaspoon kosher salt, or to taste
1/2 cup Pearls Specialties Garlic Stuffed Queen Olives, finely chopped, plus more slices for garnish
3/4 cup chicken broth
20 lettuce cups, from 2 heads of butter or romaine lettuce
4 hard-boiled eggs, sliced into ¼-inch pieces
Parsley leaves, for garnish

Cooking Instructions

Pour hot water over the raisins and let soak for 20 minutes while you prepare the rest of the filling. Drain and set aside.

Bring a small pot of water to boil. Add potato cubes and 1 teaspoon of salt. Boil until potatoes are tender when pierced with a fork, about 10 minutes. Drain and set aside.

Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring for 1 minute to soften. Add red bell pepper and cook, stirring, for 2 minutes, until they
begin to soften. Add the garlic and cook, stirring, for another minute. Add the ground turkey, cumin, chili powder, paprika, and salt. Cook, stirring with a wooden spoon to break up the meat, until the turkey is browned, 4-5 min.

Add the raisins, olives, and chicken broth. Simmer until the liquid is almost completely absorbed, 8-10 min.

Stir in the cooked potatoes. Serve filling warm or chill filling and serve cold.
To serve, place 2 tablespoons of filling on each lettuce cup. Top with a hard-boiled eggs, olive slices, and parsley.

 

PEARLS PRODUCTS IN THIS RECIPE

Specialties
Garlic Stuffed

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