Description
A quick and delicious 30-minute baked chile rellenos recipe featuring poblano peppers stuffed with a flavorful turkey filling, enhanced with fresh vegetables, spices, and topped with melted cheese. A lighter twist on a traditional Mexican dish that’s perfect for a nutritious weeknight meal.
Ingredients
Chiles
- 4 poblano chiles
- 2 teaspoons olive oil
Turkey Filling
- 8 ounces lean ground turkey
- ½ cup diced white onion
- 1 teaspoon minced fresh garlic
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup diced jicama
- ½ cup canned black beans, rinsed and drained
- 1 tablespoon seeded and minced serrano or jalapeño
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Toppings
- ½ cup cashew cream
- ½ cup shredded Chihuahua cheese or Monterey Jack cheese
Instructions
- Broil and Roast Poblanos: Preheat the broiler to high and place the rack about 6 inches from the heating element. Roast the poblano chiles on all sides until the skin is charred, approximately 8 minutes, rotating every few minutes for even charring. Transfer the poblanos to a bowl, cover tightly with plastic wrap, and allow them to steam for 10 minutes to loosen the skin.
- Cook Turkey Filling: While the peppers steam, heat the olive oil in a large skillet over medium heat. Add the ground turkey, diced onion, minced garlic, ground cumin, chili powder, kosher salt, and black pepper. Cook this mixture, breaking up the turkey as it browns, for about 5 minutes until the turkey is fully cooked.
- Add Vegetables and Seasoning: Stir in the diced jicama, rinsed black beans, and minced serrano or jalapeño to the skillet. Cook for an additional 2 minutes to heat through and combine flavors. Remove the skillet from the heat, then stir in fresh lime juice, chopped cilantro, and half of the cashew cream to add creaminess and brightness to the filling.
- Prepare Poblanos: Peel the charred skin off the roasted poblano chiles carefully. Cut a lengthwise slit on one side of each chile and remove all seeds, creating a hollow pocket for the filling.
- Stuff and Broil Chiles: Preheat the broiler again to high with the rack set 6 inches from the heat source. Stuff each prepared chile with the turkey filling mixture. Top each chile with shredded Chihuahua or Monterey Jack cheese. Place under the broiler for 1 to 2 minutes, or until the cheese is bubbly and just beginning to brown.
- Serve: Remove the chiles rellenos from the oven and serve immediately with additional cashew cream and salsa verde on the side for added flavor and creaminess.
Notes
- For a milder dish, use fewer jalapeños or substitute with mild green peppers.
- Make sure to peel the poblanos thoroughly after roasting, as the charred skin can be tough and bitter.
- Cashew cream adds a dairy-free creaminess but can be substituted with sour cream or crema if preferred.
- Leftover filling can be stored in the refrigerator for up to 2 days and used as a taco filling or in burritos.
- To save time, you can roast poblanos in advance and refrigerate until ready to use.
