Turkey Enchilada Stuffed Poblanos Rellenos
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4.8
144 reviews
Excellent
Turkey Enchilada Stuffed Poblanos Rellenos
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These baked Turkey Enchilada Stuffed Poblanos Rellenos are peppers stuffed with a flavorful ground turkey filling, topped with my homemade enchilada sauce and cheese.
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Ingredients
- 4 large fresh poblano chiles
- 12 oz 93% lean ground turkey
- 1 1/4 cups Homemade Enchilada Sauce
- 1/4 cup onion (finely chopped)
- 1/2 cup Colby-Jack shredded cheese blend
- 2 cloves minced garlic
- cilantro sprigs or chopped scallions (for garnish)
- 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
Instructions
- 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 Information
Show Details
Serving
1stuffed poblano with 1/4 cup sauce
Calories
233kcal
(12%)
Carbohydrates
13g
(4%)
Protein
22g
(44%)
Fat
5g
(8%)
Saturated Fat
5g
(25%)
Cholesterol
77.5mg
(26%)
Sodium
390mg
(16%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1stuffed poblano with 1/4 cup sauce | |
| Calories | 233kcal | 12% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 5g | 8% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 77.5mg | 26% |
| Sodium | 390mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
144 reviews
Excellent
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