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    Home » Main Dish » Baked Turkey Chiles Rellenos

    Published: Nov 10, 2016 · Modified: Jan 1, 2021 by Desarae

    Baked Turkey Chiles Rellenos

    Jump to Recipe Print Recipe

    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....

    Baked Turkey Chiles Rellenos topped with salsa on white plate, garnished with cilantro

    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.

    chiles being filled with turkey in baking dish

    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.

    chilis finished baking and broiling, laying in blue baking dish

    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...

    salsa being poured on chile

    See? Turkey is good more than once a year!

    close up of turkey chili relleno, garnished with cilantro and topped with salsa

    Baked Turkey Chiles Rellenos

    Spice up the holidays and get out of the turkey rut with this recipe!
    5 from 1 vote
    Print Pin Rate
    Course: dinner
    Cuisine: Mexican
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Cool: 15 minutes
    Total Time: 1 hour 5 minutes
    Servings: 4 servings
    Calories: 537kcal
    Author: Kadee & Desarae

    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.

    Nutrition

    Calories: 537kcal | Carbohydrates: 20g | Protein: 34g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 142mg | Sodium: 1728mg | Potassium: 830mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2316IU | Vitamin C: 104mg | Calcium: 482mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @OhSoDelicioso or tag #ohsodelicioso!
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    Reader Interactions

    Comments

    1. Dan H says

      January 01, 2021 at 4:31 pm

      The nutritional value info seems to be a little excessive.

      Reply
      • Kadee says

        January 01, 2021 at 6:10 pm

        It was calculating the entire recipe. I've adjusted it to reflect the 4 servings it makes.

        Reply
    2. Erin V says

      August 06, 2018 at 8:14 am

      5 stars
      I'VE NEVER THOUGHT TO FILL MY CHILES WITH TURKEY! You guys have once again rocked my world, thanks for sharing this recipe!

      Reply

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