Easy Chiles Rellenos {Baked Poblano Peppers w/Turkey Taco Meat}
These baked Chiles Rellenos are made with roasted poblano peppers stuffed with turkey taco meat and a cheese mixture. These are easier to make and healthier than the traditional method of frying them in an egg batter!
Servings: 6 chiles rellenos
Ingredients
- 6 poblano peppers, rinsed & dried or pasilla peppers
- 1 pound ground turkey (I used 93% lean)
- 1 tablespoon olive oil
- ½ green bell pepper, minced (about ½ cup)
- 1 small yellow onion, divided (¼ cup reserved for cheese mixture)
- ½ cup chicken stock
- 2 tablespoon homemade taco seasoning (or 1 packet of store bought)
- 5 oz. queso fresco, crumbled (about 1 cup full)
- 2 oz. monterey jack cheese, shredded (about ½ cup full)
Optional Toppings:
- Creamy Avocado Sauce
- Homemade Mexican Crema (or store bought)
Instructions
For the Chiles:
- Arrange the poblano peppers on a large baking sheet lined with foil, so that they are spaced apart.
- Broil the chiles until their skin is charred (bubbly with dark brown spots), about 5 minutes per side.
- Move the chiles to one side of the pan, fold the foil over them and seal. (You can also place them in a sealed container.) Allow them to rest for 15 minutes.
- Peel the skin off of the chiles.
- To cut an opening into each chile: Slice down lengthwise, starting from the stem of the chile to the end. Make one more incision, perpindicular to and at the top of the first cut, just across the front of the chile. (The slices will look like a "T", see photos in the post or watch the video for a visual.)
- Remove the seeds from the chiles, using your hands or a spoon to scoop them out. (I recommend wearing gloves if using your hands.)
- Place the chiles in a lightly oiled or sprayed casserole baking dish, with the cut side facing up. Set aside.
Cheese Mixture:
- In a bowl, combine the queso fresco, monterey jack cheese, and ¼ cup onion, and mix. Set aside.
For the Turkey Taco Meat:
- Add the olive oil to a large skillet, on medium heat.
- Add the bell pepper, and the remaining onion. Cook until the onions are translucent, about 5 minutes.
- Add the ground turkey and taco seasoning. Cook until the taco meat is starting to brown, (may be slightly sticking to skillet at this point), about 10-12 minutes.
- Pour in the chicken stock, mix in, scraping any browned bits from the bottom of the pan. Cook another 5 minutes, or until turkey is fully cooked through. Set aside.
Assembly:
- Preheat the oven to 425°F.
- Fill each chile with ½ cup full of turkey meat and a handfull of cheese mixture. If you have remaining cheese, divide it among the chiles.
- Bake the chiles for 20 minutes.
- All done! Ready to eat, or drizzle on a sauce like Mexican Crema or Creamy Avocado sauce (recipes linked below).