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Turkey Enchilada Stuffed Poblanos Rellenos

Tender roasted poblanos are stuffed with seasoned ground turkey and enchilada sauce, then baked with melted Colby-Jack for a comforting, mild Mexican-inspired main.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Servings: 4 servings

Ingredients

  • 4 fresh poblano chiles
  • 1 1/4 cups homemade enchilada sauce
  • 1/2 cup Colby-Jack shredded cheese blend
  • cilantro sprigs or chopped scallions for garnish
  • 12 oz 93% lean ground turkey
  • 1/4 cup onion finely chopped
  • 2 cloves garlic minced
  • 1/2 medium tomato chopped
  • 1/4 cup bell pepper finely chopped
  • 2 tbsp cilantro
  • 2 oz canned tomato sauce
  • kosher salt to taste
  • fresh ground pepper to taste
  • 3/4 tsp ground cumin
  • 1/8 tsp oregano
  • 1 bay leaf

Instructions

  • Preheat the oven to 350°F (175°C) and pour 1 1/4 cups of enchilada sauce into the bottom of a 9 x 12-inch baking dish.
  • Prepare the poblanos by placing them on a work surface so they sit flat. Make a lengthwise T-shaped slit on one side of each pepper without cutting off the stem, then remove the core and seeds.
  • Using tongs, roast the poblanos over an open flame (grill, broiler, or stovetop) until the skins are fully blistered, turning often.
  • Transfer the blistered peppers to a plastic bag or a bowl covered with plastic wrap and let steam for 10–15 minutes. When cool enough to handle, gently scrape off and discard the charred skins, taking care not to tear the peppers. Set aside.
  • In a large sauté pan over medium heat, brown the ground turkey, breaking it into small pieces with a wooden spoon; season with kosher salt and fresh ground pepper.
  • Add the chopped onion, minced garlic, finely chopped bell pepper, chopped tomato, and 2 tablespoons cilantro to the pan. Cook over low to medium heat until vegetables soften.
  • Stir in the ground cumin, oregano, bay leaf, canned tomato sauce, and 1/4 cup water. Adjust salt and pepper if needed, reduce heat to low, cover, and simmer about 15 minutes.
  • Carefully spoon about 1/2 cup of the turkey mixture into each roasted poblano, then place the stuffed peppers seam-side up in the prepared baking dish over the sauce.
  • Top each stuffed pepper with about 2 tablespoons of Colby-Jack cheese, cover the dish tightly with foil, and bake until heated through and bubbly, about 30 minutes.
  • Remove from the oven and serve hot, garnished with cilantro sprigs or chopped scallions.

Equipment

  • 9 x 12-inch baking dish
  • Large sauté pan
  • Tongs
  • Knife
  • Cutting Board
  • plastic bag or bowl with plastic wrap
  • spoon or scoop

Notes

  • Roast poblanos directly over flame for best charred flavor.
  • Steam peppers after roasting to loosen skins for easy peeling.
  • Adjust salt and pepper to taste after simmering the filling.
  • Use a spoon to gently fill peppers to avoid tearing.