Turkey Enchilada Stuffed Poblanos Rellenos
Indulge in these delightful Poblanos Rellenos, filled with a savory ground turkey mixture and baked to perfection. Each pepper is generously smothered in my signature enchilada sauce and finished with a layer of melted cheese, creating a mouthwatering dish that's sure to please.
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Ingredients
- 4 large fresh poblano chiles
- 12 oz 93% lean ground turkey
- 1/4 cup onion
- 2 cloves minced garlic
- 1/2 medium tomato
- 1/4 cup bell pepper
- 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
- cilantro sprigs or chopped scallions
- 1/2 cup Colby-Jack shredded cheese blend
- 1 1/4 cups homemade enchilada sauce
Instructions
- 1
Position the poblano peppers on a clean work surface, ensuring they rest flat without rolling away.
- 2
With a small, sharp knife, create a slit lengthwise down one side of each poblano pepper, then add a small crosswise cut at the top to form a T-shaped incision, taking care not to sever the stem. Gently remove the core and scoop out the seeds.
- 3
Using tongs, char the poblano chiles over an open flame, such as from a grill, broiler, or stovetop, rotating them frequently until the skin is thoroughly blistered.
- 4
Place the charred peppers in a plastic bag (or in a bowl covered with plastic wrap) and allow them to steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, use a butter knife to gently scrape off the burnt skins and discard them, being cautious not to damage the peppers.
- 5
Set the roasted poblanos aside for later use.
- 6
Preheat your oven to 350°F (175°C).
- 7
Pour 1-1/4 cups of the sauce into the bottom of a 9 x 12-inch baking dish.
- 8
To prepare the turkey filling:
- 9
In a large sauté pan over medium heat, brown the ground turkey and season it with salt and pepper. Use a wooden spoon to crumble the meat into small pieces.
- 10
Incorporate the chopped onions, garlic, bell pepper, tomato, and cilantro, continuing to cook on low heat.
- 11
Stir in the cumin, oregano, bay leaves, and additional salt if necessary. Add the tomato sauce along with 1/4 cup of water, mixing thoroughly, then reduce the heat to low and allow it to simmer, covered, for approximately 15 minutes.
- 12
Carefully fill each poblano pepper with about 1/2 cup of the turkey mixture.
- 13
Arrange the stuffed peppers seam side up on top of the sauce in the baking dish and sprinkle each with 2 tablespoons of cheese.
- 14
Tightly cover the dish with aluminum foil and bake in the preheated oven until heated through and bubbly, around 30 minutes.
- 15
Serve hot, garnished with fresh cilantro or scallions on top.