STUFFED POBLANOS
This turkey-stuffed poblano peppers recipe is a family favorite, filled with cream cheese and Monterey Jack cheese for maximum gooeyness.
Provided by fire1676
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 4
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in green chiles and taco seasoning. Add cream cheese in spoonfuls and blend into meat. Stir in salsa and green onions. Season with salt. Simmer until bubbly, about 2 minutes. Add Monterey Jack cheese; cook and stir until melted, about 3 minutes more.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place peppers onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Remove peppers and turn the oven to 350 degrees F (175 degrees C).
- Place blackened peppers into a zip-top bag and let steam as they cool, about 15 minutes. Pull off and discard the outer skins, being careful not to tear the peppers. Slice peppers down one side and remove seeds.
- Add stuffing to peppers and place in a baking pan.
- Bake in the preheated oven for 20 minutes.
Nutrition Facts : Calories 379.2 calories, Carbohydrate 8.4 g, Cholesterol 133.7 mg, Fat 25.2 g, Fiber 2.6 g, Protein 31.4 g, SaturatedFat 12.5 g, Sodium 939.8 mg, Sugar 3.4 g
TURKEY STUFFED POBLANO CHILE PEPPERS
Make and share this Turkey Stuffed Poblano Chile Peppers recipe from Food.com.
Provided by Ann Sanders
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- Spray 13x9 (3qt.) with cooking spray.
- Cut opening in one side of each chile.
- Carefully remove seeds and membranes, leaving top stem intact; rinse and drain well.
- Spray large skillet with cooking spray.
- Add ground turkey; cook over medium-high heat for 7 minutes or until no longer pink and thoroughly cooked, stiring frequently.
- Add taco seasoning, and beans, corn and 1 cup cheese; mix well.
- With small spoon, stuff chiles with turkey mixture.
- Place in baking dish.
- Lightly spray tops of chiles with cooking spray.
- In a small bowl, combine tomatoes and green chiles; mix well.
- Pour over stuffed chiles in baking dish.
- Bake at 350 for 30-40 minutes or until chiles are tender.
- Sprinkle with remaining 1 cup cheese.
- Bake an additional 3 minutes or until cheese is melted.
TURKEY & PINTO BEAN STUFFED POBLANOS
Add a new entrée to the menu tonight when you make our Turkey & Pinto Bean Stuffed Poblanos! Roasted poblano chiles make the perfect base for a savory turkey and pinto bean mixture in this Turkey & Pinto Bean Stuffed Poblanos recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Reserve 2 tsp. oil. Heat remaining oil to 375�F in small saucepan on medium-high heat. Add tortilla strips in batches; cook 30 to 45 sec. or until crisp. Remove from pan with slotted spoon; drain on paper towels.
- Heat 1 tsp. of the reserved oil in large skillet on medium heat. Add onions; cook and stir 10 min. or until golden brown. Meanwhile, heat remaining oil in separate large skillet. Add garlic and turkey; cook 3 min., stirring frequently. Stir in beans and salsa; cook on low heat 5 min. or until heated through, stirring frequently.
- Place chiles, cut-sides up, on work surface; top with 2% Milk Singles. Fill chiles with turkey and bean mixture. Place in single layer in microwaveable dish; top with onions. Microwave on HIGH 2 min. or until heated through. Top with tortilla strips.
Nutrition Facts : Calories 230, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 17 g
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