These baked Turkey Enchilada Stuffed Poblanos Rellenos are full of a flavorful floor turkey filling, topped with my home made enchilada sauce and cheese. These are a lot lighter than restaurant chile rellenos that are sometimes battered in egg and deep fried.
Poblano peppers have thicker skins than bell peppers, so they’re roasted first to take away the pores and skin, very similar to you’ll do with roasted bell peppers. This lends to the smokey taste of those stuffed peppers, that are mildly spicy, tacky and scrumptious!
Serve them with rice and re-fried beans, a number of slices of avocado or to maintain it low-carb they’d be nice with cauliflower rice. You’ll be able to simply double or triple the recipe, and leftovers freeze and reheat properly. Get pleasure from!
Turkey Enchilada Stuffed Poblanos Rellenos
These baked Turkey Enchilada Stuffed Poblanos Rellenos are full of a flavorful floor turkey filling, topped with my home made enchilada sauce and cheese.
- four massive recent poblano chiles
- 1 1/four cups home made enchilada sauce
- half cup Colby-Jack shredded cheese mix
- cilantro sprigs or chopped scallions, for garnish
For the turkey:
- 12 oz 93% lean floor turkey
- 1/four cup onion, finely chopped
- 2 cloves minced garlic
- half medium tomato, chopped
- 1/four cup bell pepper, finely chopped
- 2 tbsp cilantro
- 2 ozcanned tomato sauce
- kosher salt
- recent floor pepper
- three/four tsp floor cumin
- 1/eight tsp oregano
- 1 bay leaf
- Lay the poblano peppers on a piece floor so that they sit flat naturally with out rolling.
- Utilizing a small, sharp knife, reduce a lengthwise slit alongside one facet of every of the poblano peppers, then make a small cross-wise slit alongside the highest to create a T-shaped slit, cautious to not reduce the stem off. Rigorously reduce out and take away the core, then scoop out the seeds.
- Utilizing tongs, roast the poblano chiles over an open flame such because the grill, broiler or stovetop, turning usually till the pores and skin is totally blistered.
- Switch to a plastic bag (or place in a bowl and canopy with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. As soon as they’re cool sufficient to deal with, use a butter knife to scrape away the charred skins and discard, cautious to not tear the peppers.
- Set the roasted poblanos apart.
- Preheat the oven to 350°F.
- Pour 1-1/four cups of the sauce into the underside of a 9 x 12-inch casserole dish.
To make the turkey:
- In the meantime, brown the bottom turkey on medium warmth in massive sauté pan and season with salt and pepper. Use a wood spoon to interrupt the meat up into small items.
- Add the chopped onions, garlic, pepper, tomato and cilantro and proceed cooking on a low warmth.
- Add cumin, oregano, bay leaves, and extra salt if wanted. Add tomato sauce and 1/four cup of water and blend properly, cut back warmth to low and simmer coated about 15 minutes.
- Rigorously stuff about half cup of the turkey combination into every poblano pepper.
- Place the peppers seam facet up over the sauce within the baking dish and prime every with 2 tbsp of cheese.
- Cowl the dish tightly with foil and bake within the oven till sizzling and bubbly, about 30 minutes.
- Serve sizzling topped with cilantro or scallions on prime.
Yield: four servings, Serving Dimension: 1 stuffed poblano with 1/four cup sauce
- Quantity Per Serving:
- Good Factors: 6
- Factors +: 6
- Energy: 233
- Complete Fats: 5g
- Saturated Fats: g
- Ldl cholesterol: 77.5mg
- Sodium: 390mg
- Carbohydrates: 13g
- Fiber: 3g
- Sugar: 5g
- Protein: 22g