Turkey Enchilada Stuffed Poblanos Rellenos
User Reviews
4.8
Turkey Enchilada Stuffed Poblanos Rellenos
Description
This recipe involves large fresh poblano peppers that are hollowed, roasted over an open flame until blistered, and steamed to loosen their skins for easy peeling. The roasted peppers provide a smoky backdrop to the filling. The filling consists of lean ground turkey sautéed with onions, garlic, bell peppers, and a mix of spices like cumin, oregano, and black pepper, combined with tomato and enchilada sauces for moisture and flavor depth.
Once prepared, the filling is stuffed into the peeled peppers, placed in a casserole dish lined with extra enchilada sauce, and topped with shredded Colby-Jack cheese before baking. The cheese melts and browns lightly, adding richness and creaminess to the dish. The final dish offers layers of tender roasted peppers, moist turkey enchilada filling, and melted cheese with bright notes from fresh cilantro and tomato garnish.
This dish can be served as a hearty entrée fitting for dinner. The combination of spices and sauces delivers a balanced savory and mildly spicy profile typical of enchilada flavors, complementing the mild heat and texture of poblano peppers.
Ingredients
- 4 poblano pepper large, fresh
- 12 oz ground turkey 93% lean
- 1 1/4 cups enchilada sauce homemade
- 1/4 cup onion (finely chopped)
- 1/2 cup Colby-Jack cheese shredded blend
- 2 cloves garlic minced
- cilantro for garnish, sprigs, or chopped scallions
- 1/2 tomato chopped, medium
- 1/4 cup bell pepper (finely chopped)
- 2 tbsp cilantro
- 2 oz tomato sauce canned
- kosher salt
- black pepper fresh ground
- 3/4 tsp cumin ground
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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