Recipe

Hosted By
DnD

		Turkey Enchilada Stuffed Poblanos Rellenos
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

POBLANOS:

4 Large Poblanos, roasted with skin off, cut down one side and core & seeds removed.

1 1/4 cups enchilada sauce (see below)

1/2 cup Colby-Jack shredded cheese blend

cilantro sprigs or chopped scallions, for garnish

TURKEY:

16 oz 93% lean ground turkey

1/3 cup onion, finely chopped

4 cloves minced garlic

1/2 medium tomato, chopped

1/3 cup bell pepper, finely chopped

2 tbsp cilantro

2 oz canned tomato sauce

kosher salt

fresh ground pepper

1 tsp ground cumin

1/4 tsp oregano

1 bay leaf

ENCHILADA SAUCE:

1/2 tsp olive oil

4 garlic cloves, minced

1 -1/2 cups reduced sodium chicken broth

3 cups canned tomato sauce

2 tablespoons chipotle chilis in adobo sauce, chopped (to taste)

1 tsp Mexican hot chili powder

1 tsp ground cumin

1/2 teaspoon kosher salt

fresh black pepper, to taste

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.