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4 Large Poblanos, roasted with skin off, cut down one side and core & seeds removed. |
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1 1/4 cups enchilada sauce (see below) |
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1/2 cup Colby-Jack shredded cheese blend |
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cilantro sprigs or chopped scallions, for garnish |
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16 oz 93% lean ground turkey |
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1/3 cup onion, finely chopped |
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1/2 medium tomato, chopped |
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1/3 cup bell pepper, finely chopped |
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1 -1/2 cups reduced sodium chicken broth |
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3 cups canned tomato sauce |
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2 tablespoons chipotle chilis in adobo sauce, chopped (to taste) |
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1 tsp Mexican hot chili powder |
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fresh black pepper, to taste |
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ENCHILADA SAUCE:
Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.
TO MAKE TURKEY:
Brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.
Add cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well, reduce heat to low and simmer covered about 15 minutes.
TO ASSEMBLE:
Preheat the oven to 350°F.
Pour 1-1/4 cups of the sauce into the bottom of a 9 x 12-inch casserole dish.
Carefully stuff about 1/2 cup of the turkey mixture into each poblano pepper plus some scallions.
Place the peppers seam side up over the sauce in the baking dish and top each with 2 tbsp of cheese.
Cover the dish tightly with foil and bake in the oven until hot and bubbly, about 30 minutes.
Serve hot topped with cilantro or scallions on top. |
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