Poblanos Stuffed With Chipotle Turkey Chili Recipes

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CHILI-STUFFED POBLANO PEPPERS



Chili-Stuffed Poblano Peppers image

While exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. -Lorrie Grabczynski, Commerce Township, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 pound lean ground turkey (93% lean)
1 can (15 ounces) chili without beans
1/4 teaspoon salt
1-1/2 cups shredded Mexican cheese blend, divided
1 medium tomato, finely chopped
4 green onions, chopped
4 large poblano peppers
1 tablespoon olive oil

Steps:

  • Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

Nutrition Facts : Calories 496 calories, Fat 30g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 913mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 40g protein.

TURKEY STUFFED POBLANO CHILE PEPPERS



Turkey Stuffed Poblano Chile Peppers image

Make and share this Turkey Stuffed Poblano Chile Peppers recipe from Food.com.

Provided by Ann Sanders

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

nonstick cooking spray
6 poblano chiles
1 lb ground turkey
1 (1 1/4 ounce) package taco seasoning mix
1 (15 ounce) can black beans, drained & rinsed
1 (11 ounce) can mexicorn
8 ounces shredded Mexican blend cheese
1 (4 1/2 ounce) can chopped green chilies
1 (14 1/2 ounce) can stewed tomatoes, undrained and chopped

Steps:

  • Heat oven to 350.
  • Spray 13x9 (3qt.) with cooking spray.
  • Cut opening in one side of each chile.
  • Carefully remove seeds and membranes, leaving top stem intact; rinse and drain well.
  • Spray large skillet with cooking spray.
  • Add ground turkey; cook over medium-high heat for 7 minutes or until no longer pink and thoroughly cooked, stiring frequently.
  • Add taco seasoning, and beans, corn and 1 cup cheese; mix well.
  • With small spoon, stuff chiles with turkey mixture.
  • Place in baking dish.
  • Lightly spray tops of chiles with cooking spray.
  • In a small bowl, combine tomatoes and green chiles; mix well.
  • Pour over stuffed chiles in baking dish.
  • Bake at 350 for 30-40 minutes or until chiles are tender.
  • Sprinkle with remaining 1 cup cheese.
  • Bake an additional 3 minutes or until cheese is melted.

POBLANOS STUFFED WITH CHIPOTLE TURKEY CHILI



Poblanos Stuffed with Chipotle Turkey Chili image

As an emergency room doctor, I stay pretty busy. But when I'm home, I enjoy cooking dishes that are healthy yet full of flavor. Using two varieties of peppers in this dish really punches up the taste. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 16

8 poblano peppers
1 package (20 ounces) lean ground turkey
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons olive oil
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (8-3/4 ounces) whole kernel corn, drained
1 tablespoon minced chipotle pepper in adobo sauce
2 teaspoons adobo sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon pepper
3 tablespoons minced fresh cilantro, divided
1 cup shredded Mexican cheese blend
1/2 cup reduced-fat sour cream

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder and pepper; heat through. Remove from the heat; stir in 2 tablespoons cilantro. Set aside., Preheat oven to 375°. Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1/2 cup turkey mixture., Place peppers in a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Sprinkle with remaining cilantro. Serve with sour cream.

Nutrition Facts : Calories 539 calories, Fat 28g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 1180mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 7g fiber), Protein 38g protein.

TURKEY AND CORNBREAD STUFFED POBLANOS



Turkey and Cornbread Stuffed Poblanos image

Give your Thanksgiving leftovers a south-of-the-border vibe with these zesty rellenos. They're easy to make any time of year with roasted deli turkey and a box of corn stuffing. Adjust the heat by adding more or fewer peppers, or more or less adobo sauce. -Christine Friesenhahn, Boerne, Texas

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 8

6 large poblano peppers (about 1-1/2 pounds)
1-1/2 cups chopped cooked turkey
1-1/2 cups cooked cornbread stuffing
2 packages (8-1/2 ounces each ) cornbread/muffin mix
1 carton (8 ounces) egg substitute
Oil for deep-fat frying
1 can (14 ounces) whole-berry cranberry sauce
1 chipotle pepper in adobo sauce plus 1 tablespoon adobo sauce

Steps:

  • Place poblano peppers on a broiler pan. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Cut and discard tops from peppers; remove seeds. In a small bowl, combine turkey and stuffing. Fill peppers with turkey mixture. Place corn muffin mix and egg substitute in separate shallow bowls. Roll stuffed peppers in corn muffin mix, then in egg substitute, then again in corn muffin mix., In an electric skillet, heat 1/2 in. of oil to 375°. Fry stuffed peppers, a few at a time, until browned, 2-4 minutes on each side. Drain on paper towels., Place cranberry sauce, chipotle pepper and adobo sauce in a blender; cover and process until blended, about 10 seconds. Serve with peppers.

Nutrition Facts : Calories 592 calories, Fat 33g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 632mg sodium, Carbohydrate 60g carbohydrate (26g sugars, Fiber 5g fiber), Protein 17g protein.

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