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Turkey Chiles Rellenos
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Brief Description
Poblanos stuffed with ground turkey, rice and cheese.
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Main Ingredient
ground turkey
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Category: Main Dish
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Cuisine: Southwestern
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Prep Time: 30 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: KathyD
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Posted On: Nov 12, 2021
Number of Servings:
Ingredients:
- 20 ounces - ground turkey
- 1 cups - jasmine rice
- 4 - poblano peppers
- 1 - onion
- 4 - units of vegetable stock concentrate
- 2 tablespoons - southwest spice blend
- 2 teaspoons - chipotle chili powder
- 1 boxes - crushed tomatoes
- 1/2 cups - monterey jack cheese shredded
- 2 - jalapenos
- 4 packages - vegetable oil
- - salt and pepper
Directions:
Wash and dry all produce. Preheat oven to 425 degrees F.
Bring 1 cup water and 1 stock concentrate portion to a boil in a small pot.
Halve poblano peppers lengthwise and remove cores. Rub with a drizzle of oil and season with salt and pepper. Place on a baking sheet. Roast in oven until soft, about 20 minutes
Once liquid is boiling, add rice to pot with water and stock. Cover, lower heat, and reduce to a simmer. Cook until rice is tender, about 15-20 minutes.
Meanwhile, halve, peel, and dice onion. Finely chop jalapeño, removing ribs and seeds for less heat.
Heat a drizzle of oil in a large pan over medium heat. Add onion and jalapeño (to taste). Cook, stirring, until soft, 4 to 5 minutes. Add 2 teaspoons of Southwest spice blend (or more, to taste) and turkey, breaking up the meat into pieces. Cook until no meat is no longer pink, about 4-5 minutes. Season with salt and pepper. Remove from heat.
In a small pot, stir together half the crushed tomatoes (save remainder for another time), remaining stock concentrate, ⅓ cup water, remaining Southwest spice blend, and as much chipotle powder as you like (start with a pinch and go up from there). Season with salt and pepper. Bring to a gentle simmer over medium-low heat.
Once rice is done cooking, add to pan with meat. Toss to combine. Season with salt, pepper, and any remaining chipotle powder, if desired.
(TIP: If your pan is not ovenproof, transfer mixture to a small baking dish at this point.) Stuff poblanos with as much filling as will fit. Return to same pan, nestling in remaining unused filling.
Drizzle sauce over stuffed poblanos. Sprinkle with Monterey Jack cheese. Bake in oven until cheese melts, about 2 to 3 minutes. Divide stuffed poblanos and filling from pan between plates and serve.
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