Description
These baked Turkey Enchilada Stuffed Poblanos Rellenos are peppers stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce
Yield: 4servings | Serving Size: 1stuffed poblano with 1/4 cup sauce
Ingredients
For the poblanos:
4large fresh poblano chiles
1 1/4cupshomemade enchilada sauce
1/2cupColby-Jack shredded cheese blend
cilantro sprigs or chopped scallions, for garnish
For the turkey:
12oz93% lean ground turkey
1/4cuponion, finely chopped
2clovesminced garlic
1/2medium tomato, chopped
1/4cupbell pepper, finely chopped
2tbspcilantro
2ozcanned tomato sauce
kosher salt
fresh ground pepper
3/4tspground cumin
1/8tsporegano
1bay leaf
Instructions
To roast the peppers:
Lay the poblano peppers on a work surface so they sit flat naturally without rolling.
- Using a small, sharp knife, cut a lengthwise slit along one side of each of the poblano peppers, then make a small cross-wise slit along the top to create a T-shaped slit, careful not to cut the stem off. Carefully cut out and remove the core, then scoop out the seeds.
- Using tongs, roast the poblano chiles over an open flame such as the grill, broiler or stovetop, turning often until the skin is completely blistered.
- Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, use a butter knife to scrape away the charred skins and discard, careful not to tear the peppers.
Set the roasted poblanos aside.
- Preheat the oven to 350°F.
Pour 1-1/4 cups of the sauce into the bottom of a 9 x 12-inch casserole dish.
- To make the turkey:
- Meanwhile, brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
- Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.
Add cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well, reduce heat to low and simmer covered about 15 minutes.
Carefully stuff about 1/2 cup of the turkey mixture into each poblano pepper.
Place the peppers seam side up over the sauce in the baking dish and top each with 2 tbsp of cheese.
- Cover the dish tightly with foil and bake in the oven until hot and bubbly, about 30 minutes.
Serve hot topped with cilantro or scallions on top.
Last Step:
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Nutrition
Serving: 1stuffed poblano with 1/4 cup sauce, Calories: 233kcal, Carbohydrates: 13g, Protein: 22g, Fat: 5g, Saturated Fat: 5g, Cholesterol: 77.5mg, Sodium: 390mg, Fiber: 3g, Sugar: 5g