If you’ve ever found yourself dreaming of a dish that combines the smoky allure of poblanos with the hearty goodness of turkey enchiladas, this recipe might just be your culinary soul mate. It’s like wrapping a warm blanket around your taste buds—comforting yet with a hint of fiery excitement. I stumbled upon this creation one rainy afternoon, and with each bite, it’s like a little fiesta in my mouth—who knew peppers could be such party hosts?
Steps
- Prepare the poblano peppers by making a T-shaped slit on each and removing the core and seeds. Roast them over an open flame until the skins blister, then place in a plastic bag or covered bowl to steam for 10-15 minutes. Once cooled, gently peel off the skins without tearing the peppers.
- Preheat your oven to 350°F and pour 1-1/4 cups of enchilada sauce into a 9 x 12-inch casserole dish. Set aside for later use.
- In a large sauté pan, cook the ground turkey over medium heat, seasoning with salt and pepper while breaking it into small pieces. Add onions, garlic, bell pepper, tomato, and cilantro, then continue cooking on low heat.
- Stir in cumin, oregano, bay leaf, and additional salt if needed. Mix in tomato sauce and 1/4 cup of water, then cover and let the mixture simmer on low heat for about 15 minutes.
- Carefully fill each roasted poblano with about 1/2 cup of the turkey mixture. Place them seam side up in the prepared casserole dish over the sauce, then sprinkle each with 2 tablespoons of cheese.
- Tightly cover the dish with foil and bake in the oven for approximately 30 minutes until hot and bubbly. Once done, serve hot garnished with cilantro or scallions.
Ingredients
- 4 large fresh poblano peppers
- 1 1/4 cups homemade enchilada sauce
- 1/2 cup shredded Colby-Jack cheese blend
- Cilantro sprigs or chopped scallions, for garnish
- 12 oz lean ground turkey (93% lean)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/2 medium tomato, chopped
- 1/4 cup finely chopped bell pepper
- 2 tbsp cilantro
- 2 oz canned tomato sauce
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 3/4 tsp ground cumin
- 1/8 tsp oregano
- 1 bay leaf
Nutritional Values
Calories: 932 kcal | Carbohydrates: 52 g | Protein: 88 g | Fat: 20 g | Saturated Fat: 20 g | Cholesterol: 310 mg | Sodium: 1560 mg | Fiber: 12 g | Sugar: 20 g
FAQ
- How can I make these stuffed poblanos less spicy?
- If you prefer a milder flavor, consider using bell peppers instead of poblanos, as they are not spicy. You can also remove all seeds and membranes from the poblano peppers, which will help reduce the heat.
- Can I prepare these stuffed peppers in advance?
- Yes, you can prepare the turkey filling and roast the poblanos ahead of time. Store them separately in the refrigerator and stuff the peppers before baking. This saves time on the day you plan to serve them.
- Is it possible to use a different type of meat for the stuffing?
- Certainly! You can substitute ground turkey with ground chicken, beef, or even a plant-based alternative for a vegetarian version.
- What should I serve with Turkey Enchilada Stuffed Poblanos Rellenos?
- These stuffed peppers pair well with rice, refried beans, or even cauliflower rice for a low-carb option. Add slices of avocado for extra flavor.
- Can these stuffed peppers be frozen?
- Yes, these stuffed peppers freeze well. Once cooled, place them in an airtight container and freeze. Reheat in the oven until heated through for a quick meal later on.
Tips
- Roasting the Poblanos: Ensure you roast the poblano peppers until their skins are thoroughly blistered. This step not only helps in removing the skin but also enhances the peppers’ smoky flavor.
- Homemade Enchilada Sauce: For a richer taste, consider making your own enchilada sauce rather than using canned options. A homemade version can greatly enhance the overall flavor of the dish.
- Stuffing the Peppers: When stuffing the peppers, handle them gently to avoid tearing. This will help maintain the shape and presentation of your dish.
- Freezing Leftovers: If you have extra stuffed peppers, they freeze and reheat well. This makes them a convenient option for future meals.
Equipment
- Tongs (for roasting the poblano chiles over an open flame)
- Casserole dish (9 x 12-inch)
- Large sauté pan
