Turkey & Pinto Bean Stuffed Poblanos

• 1/2 cup oil, divided
• 2 corn tortillas (6 inch), cut in half, then into thin strips
• 1 large red onion, sliced
• 2 cloves garlic, finely chopped
• 1 pkg. (7 oz.) OSCAR MAYER CARVING BOARD Oven Roasted Turkey Breast
• 1 can (15 oz.) pinto beans, drained
• 3/4 cup red salsa
• 6 large poblano chiles, roasted, peeled, stemmed, split lengthwise, veins and seeds removed
• 6 KRAFT 2% Milk Singles

1. Reserve 2 tsp.
2. oil.
3. Heat remaining oil to 375 degrees F in small saucepan on medium-high heat.
4. Add tortilla strips in batches; cook 30 to 45 sec.
5. or until crisp.
6. Remove from pan with slotted spoon; drain on paper towels.
7. Heat 1 tsp.
8. of the reserved oil in large skillet on medium heat.
9. Add onions; cook and stir 10 min.
10. or until golden brown.
11. Meanwhile, heat remaining oil in separate large skillet.
12. Add garlic and turkey; cook 3 min., stirring frequently.
13. Stir in beans and salsa; cook on low heat 5 min.
14. or until heated through, stirring frequently.
15. Place chiles, cut-sides up, on work surface; top with 2% Milk Singles.
16. Fill chiles with turkey and bean mixture.
17. Place in single layer in microwaveable dish; top with onions.
18. Microwave on HIGH 2 min.
19. or until heated through.
20. Top with tortilla strips.

oil, corn tortillas, red onion, garlic, turkey breast, pinto beans, red salsa, poblano chiles, milk

Taken from www.kraftrecipes.com/recipes/turkey-pinto-bean-stuffed-poblanos-125186.aspx (may not work)