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5 from 1 vote

Baked Turkey Chiles Rellenos

Spice up the holidays and get out of the turkey rut with this recipe!
Prep Time10 minutes
Cook Time40 minutes
Cool15 minutes
Total Time1 hour 5 minutes
Course: dinner
Cuisine: Mexican
Servings: 4 servings
Calories: 537kcal

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