Hot Wings..typical beer-drinking-all-American-Sunday-afternoon-staple. Football is thrown in there somewhere.. and although football season has come and gone at the moment, (forever in my heart, for sure.) that is what I think of when I get that vinegar-y spicy smell up my nose. These things are a powerhouse of flavor.. whichever you choose. These little wing-ys are also deep fried and tossed in a mixture of melted butter (saturated fat) and hot sauce (Why, hello swollen fingers- didn’t want to wear my rings today, anyway). Just two wings, regular spicy, boasts about 11 grams a fat and almost 700mg sodium. This is before dipping into blue cheese, or ranch, or more spicy sauce. We all know that it DOES NOT stop at just two. They are yummy to have every now and then, a special treat for your football watching days- but make sure to keep in mind the moderation during your attempt to polish off that basket solo. While reading one of the mutitude of magazines this holiday weekend I stumbled upon a recipe that needed tweaking, but had potential to be deliciously healthy. I used ground turkey breast, but you can use ground chicken breast where available. Along with the lean protein, a variety of vegetables are sauteed in the mix as well. Feel free to mix it up with the different vegetables- no one holding your back from adding your very own twist! Not to forget..the blue cheese yum
1 pounds ground turkey breast
2 carrots, peeled and chopped
3 to 4 stalks celery with leafy tops, finely chopped
1 zucchini, diced
1 sweet onion, chopped
4 cloves garlic, chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon ground cumin
1-2 chipotle chiles in adobo sauce
1 (8oz) can no-salt-added tomato sauce
1 cup fat-free lower sodium chicken stock
Baked tortilla chips (about 32 chips)
1/2 cup (2 ounces) shredded pepper jack cheese
1/2 cup (2 ounces) crumbled blue cheese
Pickled jalapeño chile pepper rings
Heat the olive oil, 2 turns of the pan, in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, zucchini, onion, and garlic; season with cumin, salt, and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so.
When the vegetables are tender, stir in the tomato sauce and chicken stock. Add in chopped chipotle chile and adobo, stirring to incorporate. Simmer for about 15 minutes to thicken and combine the flavors.
Preheat broiler and position a rack in the center of the oven. Arrange 4 bowls on a baking sheet, layer about 8 tortilla chips in the bottom of the bowls and fill with the buffalo chili. Top with about 2 tablespoons pepper jack cheese and 2 tablespoons blue cheese, lastly adding jalapeño rings as desired. Broil for a couple of minutes to brown the cheese and crisp the chips.