Leftovers week is still going strong. I love Thanksgiving leftovers for like a day. Then I'm over it. I also need a change of cuisine, I can only take so much Americana....
So I wanted Mexican! I was thinking enchiladas but then I wanted some heat and peppers. Instead of battering and frying after the pig-out turkey fest, I opted for quick and easy and BAKED them.
Bake until bubbly, broil until crispy and the peppers are nice and charred. I love asadero cheese for queso, so it does get really really soft. So let the peppers sit for a minute so the cheese can firm back up a little.
Poblano peppers basically don't have any spice, so my kids ate these right up! Make the sauce as spicy as you want for the adults, or keep it mild and just sprinkle with cayenne like my husband and I do for lots of things around here. There's a little crunch with the peppers, the gooey bubbly salty turkey filling goes perfectly with the tangy enchilada sauce. SUCH a welcome break from the carbs and the pie and more carbs...
See? Turkey is good more than once a year!
Baked Turkey Chiles Rellenos
Ingredients
- 4 poblano peppers
- 1 Tablespoon butter
- ½ yellow onion chopped
- 1 Tablespoon minced garlic
- 3 c shredded turkey or chicken
- 8 oz. asadero cheese or monterrey jack if you can't find asadero
- ½ Tablespoon salt
- ½ Tablespoon paprika
- ½ Tablespoon chipotle powder
- ⅛-1/4 Tablespoon cayenne
- ½ c panko bread crumbs
- ¼ c melted butter
- 1 14 oz. can tomato sauce
- 1 Tablespoon cumin
- 1 Tablespoon chili powder
- ¼-1/2 Tablespoon cayenne
- 1 Tablespoon onion powder
- ½ Tablespoon salt
Instructions
- Saute onion and garlic in 1 T butter until translucent. Combine with turkey, cheese, salt, paprika, chipotle, and cayenne.
- Preheat oven to 400 degrees.
- Slit poblanos open lengthwise, and then across the top, forming a "T". Stuff peppers with turkey mixture, brimming over the top.
- Sprinkle panko crumbs over the tops of the peppers, then drizzle with melted butter.
- Bake about 30 minutes, until filling is bubbling. Turn oven up to broil until tops are browned and crispy.
- While poblanos are baking, cook enchilada sauce. Combine tomato sauce with spices, simmer until ready to serve.
- Remove poblanos from oven, let cool 15 minutes. Plate peppers, top with sauce.
Dan H says
The nutritional value info seems to be a little excessive.
Kadee says
It was calculating the entire recipe. I've adjusted it to reflect the 4 servings it makes.
Erin V says
I'VE NEVER THOUGHT TO FILL MY CHILES WITH TURKEY! You guys have once again rocked my world, thanks for sharing this recipe!