Mexican Sombreros - cooking recipe

Ingredients

1/2 green bell pepper
1/2 small onion
1 tablespoon water
1 slice whole wheat bread, crust removed
1 tablespoon skim milk
1 lb ground turkey
2 teaspoons dried parsley flakes
2 tablespoons mild taco seasoning mix
1 teaspoon chili powder
vegetable oil cooking spray
6 6-inch corn tortillas (to keep heart-healthy, buy tortillas that do not have lard listed on the ingredient list)
1/4 cup grated low-fat cheddar cheese
6 teaspoons mild chunky salsa

Preparation

Rinse and chop green pepper; peel and chop onion.
In a small microwave-safe bowl, mix green pepper, onion and water; cover with wax paper and microwave for 4 minutes then let cool.
Heat oven to 350\u00b0.
Into a medium bowl, crumble bread into small pieces; add milk and let stand for 3 to 4 minutes; stir until blended.
Crumble turkey into bread mixture; add parsley, taco seasoning, chili powder and cooked green pepper and onion; mix well.
Spray muffin pan cups with vegetable spray.
Using kitchen scissors, cut 4 slashes in each tortilla from the outer edge toward the center; place tortillas into muffin pan cups.
Divide the turkey mixture evenly over the tortillas; cover with foil and place muffin pan in oven; bake for 30 minutes.
Remove sombreros from muffin pan and place on plates; spoon 1 teaspoon of salsa on top of each sombrero and top with cheese.