Chipotle Turkey Legs Recipe - Low Carb & Healthy
Low carb recipe for Chipotle Turkey Legs which belongs to the Poultry recipe category.
- 3 turkey legs
- 1 teaspoons cumin
- 1 teaspoon chili powder
- 1 teaspoon dried, powdered sage
- 1 teaspoon minced garlic or 2 cloves garlic, crushed
- teaspoon red pepper flakes
- teaspoon turmeric
- 1 or 2 canned chipotle chilies in Adobo Sauce, plus a couple of
- teaspoons of the sauce they come in
- 8 ounces (225 ml) tomato sauce
- 1 tablespoon (15 ml) Worcestershire sauce
- Guar or xanthan
- 6 tablespoons (45 g) shredded queso quesadilla (optional)
Plunk the turkey legs in a slow cooker.
(If you can fit more, feel free.
My slow cooker will only hold 3.
) Put the cumin, chili powder, sage, garlic, red pepper flakes, turmeric, chipotles, tomato sauce, and Worcestershire sauce in the blender, run it for a minute, and then pour the mixture over the turkey legs.
Cover, turn the slow cooker to low, and leave it for 5 to 6 hours.
When it's done, remove each turkey leg to a serving plate, thicken the juices in the pot with guar or xanthan, and spoon over the turkey legs.
If you like, sprinkle 2 tablespoons (7 g) of shredded cheese over each turkey leg and let it melt for a minute or two before serving.
Each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and? depending on the size of the turkey legs? 40 to 50 grams of protein. Chipotle peppers are smoked jalapenos. They're very different from regular jalapenos, and they're quite delicious. Look for them, canned in adobo sauce, in the Mexican foods section of big grocery stores. Since you're unlikely to use the whole can at once, you'll be happy to know that you can store your chipotles in the freezer, where they'll live happily for months and stay pliable enough that you can peel one off when you want to use it. Queso quesadilla is a mild, white Mexican cheese. Monterey Jack is an acceptable substitute.