Chile Relleno with Ground Turkey and Mexican Cheese

Sat, May 1, 2010

Main Courses, Recipes

Chile Rellenos are stuffed peppers that are usually coated and fried. This recipe for the Mexican classic skips the frying and adds in Mexican cheeses, ground turkey and a roasted red pepper and cheese puree!

    Serves 4
    Time required 45 minutes
    Difficulty level 3
    Cost of ingredients 7 USD

  • 6 large poblano chili peppers
  • 1 pound (500g) lean ground turkey
  • 1 teaspoon (5ml) paprika
  • ½ teaspoon (2ml) salt
  • ½ teaspoon (2ml) cumin
  • 1 tablespoon (15ml) oil
  • 1 onion, diced
  • 1 tomato, diced
  • 2 tablespoons (30 ml) fresh cilantro
  • 2 cups (500ml) Mexican cheese like Chontaleno, or Queso Blanco, shredded
  • 2 red peppers

Slice down the middle of the peppers and gently remove the ribbing (white membrane that holds the seeds) and the seeds from the pepper. Discard or save to cook with the ground turkey to give it a little spice. Rinse and set onto paper towels upside down to drain.

Cut the red peppers in half length wise and place them on a baking sheet in a preheated oven turned to broil with the rack on the highest position. Allow to roast 15 to 20 minutes, the skins should char and the peppers become soft. Pull the skins off the peppers and set to the side.

In a skillet over medium heat add in oil and onion. Once the onion has softened add in turkey and break it up. Season with salt, cumin and paprika. Allow to cook until turkey is browned and juices are clear. Toss in the tomato. Roughly chop half of the cilantro and stir it in.

Spoon the turkey mixture into the poblano pepper and place in a baking dish. Sprinkle half of the cheese on top of the peppers.

Puree the red pepper and add in the rest of the cheese. Pour into the baking dish around the poblano peppers. Lower the rack in the oven to the middle and place the baking dish in it with the setting still on broil. When the cheese has melted, about 5 minutes, remove and let cool about 5 minutes before serving.

Photo by jpellgen

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This post was written by:

Rochelle - who has written 324 posts on Made in Kitchen Blog.

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