Get ready to elevate your dinner game with a mouthwatering twist on a classic Mexican dish! These Baked Turkey Chiles Rellenos are not only a feast for the eyes but also a deliciously satisfying meal that will have your taste buds dancing. Stuffed with savory ground turkey, fresh tomatoes, and gooey cheese, these poblano peppers are sure to impress your family and friends. Whether you're looking for a hearty weeknight dinner or a show-stopping dish for your next gathering, this recipe is a must-try. Dive into the rich flavors and vibrant colors of this delightful dish and discover how easy it is to make at home!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large poblano peppers
- 1 lb ground turkey
- 1 cup shredded cheese
- 1 cup diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
- Carefully roast poblano peppers over an open flame or under the broiler, turning occasionally until the skin is charred and blistered on all sides. Place roasted peppers in a sealed plastic bag or covered bowl to steam for 10 minutes.
- Once peppers are cool enough to handle, gently peel off the charred skin. Make a small slit down the side of each pepper and carefully remove seeds while keeping the pepper intact.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onions until translucent, then add minced garlic and cook for an additional minute.
- Add ground turkey to the skillet, breaking it up with a wooden spoon. Season with cumin, chili powder, salt, and pepper. Cook until the turkey is completely browned and no pink remains.
- Stir in diced tomatoes and cook for an additional 3-4 minutes until slightly reduced. Remove from heat and let the mixture cool slightly.
- Carefully stuff each roasted poblano pepper with the turkey mixture, then top with shredded cheese.
- Place stuffed peppers on the prepared baking sheet and bake for 15-20 minutes, or until the cheese is melted and slightly golden.
- Remove from oven and let rest for 5 minutes before serving. Optionally, garnish with fresh cilantro or serve with sour cream and salsa.
Tips
- Choose the Right Peppers: Look for large, firm poblano peppers that are free of blemishes. They should have a deep green color for the best flavor.
- Roasting Technique: For the best results, roast the peppers over an open flame or under the broiler. This method enhances the smoky flavor and makes peeling easier.
- Don’t Rush the Steaming: Allow the roasted peppers to steam for at least 10 minutes. This step helps loosen the skin, making it easier to peel without tearing the pepper.
- Flavor Boost: Feel free to add your favorite spices or chopped vegetables to the turkey mixture for extra flavor. Bell peppers, corn, or black beans can be great additions!
- Cheese Choices: Experiment with different types of cheese for stuffing. Monterey Jack, pepper jack, or even a sharp cheddar can add a unique twist.
- Serving Suggestions: Serve these stuffed peppers with a side of sour cream, salsa, or a fresh cilantro garnish to enhance the flavors and presentation.
- Make Ahead: You can prepare the turkey filling in advance and store it in the refrigerator. Just stuff the peppers and bake when you’re ready to serve!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 28g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 95mg
