Turkey Enchilada Stuffed Poblano Peppers
Use your leftover turkey (or chicken) in these Turkey Enchilada Stuffed Poblano Peppers. Turkey and brown rice are smothered in a homemade red enchilada sauce and topped with melty cheese.
Ingredients
Red Enchilada Sauce (from Mexican Food Journal, Douglas Cullen)
- 8 ancho chilies
- 4 pasilla chilies
- 1 onion quartered
- 2 tomatoes halved
- 3 cloves garlic peeled and smashed
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon marjoram
- 2 whole chilies in adobo sauce optional
- 2 tablespoons reserved chilies in adobo sauce optional
- 1 tablespoon vegetable oil
- salt, to taste between 1 to 3 teaspoons fine sea salt
Turkey Enchilada Stuffed Poblano Peppers
- 4 poblano peppers
- 2 cups shredded leftover turkey or chicken
- 1 cup California Brown Basmati Rice* uncooked
- 3 whole pickled jalapeños diced
- 1/2 cup reduced fat cheddar cheese
- 1/2 cup reduced moisture mozzarella cheese
Instructions
Red Enchilada Sauce
- Microwave chilies for 20 seconds and remove stems and seeds. Or heat them in a skillet on medium heat until pliable.
- Heat a small frying pan on high heat. When it's hot, add the onion, tomatoes, and garlic and char, turning occasionally to get all the sides.
- Place the chilies, onion, tomatoes, garlic, oregano, and marjoram in a medium saucepan and fill with water until everything is slightly covered.
- Bring to a boil and then reduce heat, letting it simmer for 15 minutes.
- Pour everything into a blender. If you want a little more spice, add the whole chilies in adobo + sauce. Blend on high speed until smooth.
- Heat a tablespoon of oil in a frying pan. Once it's hot, pour the enchilada sauce into the hot pan (this can be a little scary and it splatter pretty bad).
- Reduce heat to medium low and simmer for 30 minutes until the sauce has thickened. Add salt to taste.
Turkey Enchilada Stuffed Poblano Peppers
- Preheat oven to 400 degrees Fahrenheit. Cook rice according to package instructions OR see the Recipe Notes for a very quick version of Mexican Rice (it helps add more flavor).
- Make lengthwise slits in the poblano peppers and carefully remove the pith and seeds, being careful not to rip the peppers.
- Mix shredded turkey, rice, pickled jalapeños, and 1/2 cup enchilada sauce.
- Spread a 1/2 cup of the enchilada sauce onto the bottom of oven proof skillet.
- Stuff each poblano pepper with the turkey mix and place them in the baking dish. Pour a 1/2 to 1 cup red enchilada sauce over everything.
- Bake for 15 minutes. Sprinkle with cheese and bake another 10 to 15 minutes.
- Let the stuffed peppers cool for 5 minutes and then serve with a sprinkle of cotija cheese, cilantro, chives, and sour cream (or plain greek yogurt) if desired.
Notes
*Quick Mexican Rice:
- 1 cup uncooked brown rice
- 1.5 cups chicken or vegetable broth
- 2 chilies in adobo + 2 tablespoons sauce
- Combine broth and chilies in adobo + sauce in a blender. Blend on high until smooth. Pour into a saucepan with the rice and bring to a boil. Cover and reduce heat to low. Cook for 40 minutes. Remove from the heat and let sit, with the lid on, for 10 minutes.