Turkey Enchilada Stuffed Poblanos Rellenos Recipes

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TURKEY ENCHILADA STUFFED POBLANOS RELLENOS



Turkey Enchilada Stuffed Poblanos Rellenos image

These baked Turkey Enchilada Stuffed Poblanos Rellenos are peppers stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese.

Provided by Gina

Categories     Dinner

Time 1h30m

Number Of Ingredients 16

4 large fresh poblano chiles
1 1/4 cups homemade enchilada sauce
1/2 cup Colby-Jack shredded cheese blend
cilantro sprigs or chopped scallions (for garnish)
12 oz 93% lean ground turkey
1/4 cup onion (finely chopped)
2 cloves minced garlic
1/2 medium tomato (chopped)
1/4 cup bell pepper (finely chopped)
2 tbsp cilantro
2 oz canned tomato sauce
kosher salt
fresh ground pepper
3/4 tsp ground cumin
1/8 tsp oregano
1 bay leaf

Steps:

  • 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.

Nutrition Facts : ServingSize 1 stuffed poblano with 1/4 cup sauce, Calories 233 kcal, Carbohydrate 13 g, Protein 22 g, Fat 5 g, SaturatedFat 5 g, Cholesterol 77.5 mg, Sodium 390 mg, Fiber 3 g, Sugar 5 g

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