(Leftover) Turkey Chile Relleno Pasta Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
703 kcal
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Course
Main Course
(Leftover) Turkey Chile Relleno Pasta Recipe
Description
The recipe begins by blistering whole poblano peppers in a dry pan until blackened, then steaming them in a bag to loosen skins for easy peeling. After peeling and deseeding, the peppers are chopped into small pieces to be folded into the pasta later. The fusilli is cooked in chicken broth infused with garlic, absorbing flavor directly during simmering.
When pasta reaches near doneness, cream cheese and poblano pieces are stirred in, melting into a creamy sauce. Chopped leftover turkey and shredded cheddar cheese are added last to warm through and enrich the sauce's texture and flavor. Additional broth loosens the sauce to a desirable consistency. Seasoning is adjusted with salt and pepper.
This dish serves as a flavorful way to use leftover turkey and mild chiles, suited for a comforting dinner with a balance of creamy, smoky, and mild spicy notes.
Note that poblano peppers can vary in heat; selecting peppers with mild aroma helps avoid overly spicy results. The recipe depends on simmering pasta in broth and melting cheese to create its signature creamy sauce without needing separate sauce preparation.
Ingredients
- 4 poblano pepper mild, fresh
- 1 pound fusilli pasta dried
- 5 cups chicken broth divided
- 3 garlic minced, cloves
- 4 ounces cream cheese low-fat
- 1 cup cheddar cheese shredded
- 2-3 cups turkey or chicken, leftover, chopped
- salt
- black pepper
- cheese chopped scallions, shredded, for garnish, optional
Instructions
- Place a large saute pan over medium-high heat. Place the poblano peppers in the dry pan and blister the peppers on all sides, creating large black spots. Use tongs to move the peppers to a large zip bag. Close the bag and let the peppers steam for 10 minutes.
- Pour 4 cups chicken broth into the saute pan. Bring to a boil, then stir in the pasta and garlic. Cover and simmer for 5 minutes. Then stir the pasta well to separate.
- Meanwhile scrape off the waxy skin from the peppers. Remove the seeds and stems, then chop the peppers into small pieces. Once the pasta is mostly cooked, add the cream cheese and chopped poblanos to the pan. Stir to melt the cheese and incorporate the peppers.
- Stir in the chopped turkey and shredded cheddar cheese. Add one more cup of chicken broth to loosen up the sauce. Taste, then salt and pepper as needed. Stir until the turkey is warmed through. Serve immediately.
Notes
- Test poblano pepper heat by smelling stems; if spicy, choose a milder pepper to prevent overpowering the dish.
- Using leftover turkey makes this recipe practical for using cooked meats efficiently.
- Blistering peppers and steaming in a sealed bag eases peeling off the skin for smoother texture.
- Cooking pasta directly in flavored broth infuses it with more flavor than boiling in plain water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 703 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 703kcal | 35% |
| Carbohydrates | 94g | 31% |
| Protein | 37g | 74% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 80mg | 27% |
| Sodium | 1450mg | 60% |
| Potassium | 914mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 116.9mg | 130% |
| Calcium | 309mg | 31% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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