Easy Turkey Poblano Burritos
Heat oil in large skillet over medium heat. Add poblano peppers and onion. Cook and stir 8 minutes or until vegetables are tender. Stir in tomatoes, beans, rice and turkey.
Heat oil in large skillet over medium heat. Add poblano peppers and onion. Cook and stir 8 minutes or until vegetables are tender. Stir in tomatoes, beans, rice and turkey.
Place pan drippings in medium saucepan.
Preheat oven to 375°F. Spray 13×9-inch baking dish with cooking spray. Set aside.
Preheat oven to 350°F. Spread bread cubes on bottom of large shallow baking pan. Bake 30 minutes, or until lightly browned and dried, stirring occasionally.
Spray cold grate of outdoor grill with cooking spray. Preheat grill for medium direct heat.
For marinade: Combine maple syrup, horseradish, mustard, ancho chile powder, ¼ tsp. of the salt and ⅛ tsp. of the black pepper. Place in self-closing plastic bag. Add turkey tenders. Marinate in refrigerator 30 minutes to 1 hour.
Spread 1 tbsp. peanut butter on each turkey slice. Sprinkle each turkey slice with 1 tsp. each sunflower kernels and celery.
Heat oil in large skillet over medium heat. Add onion. Cook and stir 5 minutes or until tender.