Baked Poblano Chiles Rellenos with Roasted Salsa Verde

These baked poblano chiles rellenos are a healthier take on the classic Mexican dish! With a creamy filling, and baked instead of fried, this recipe will satisfy your Mexican craving without slowing you down!

If you’ve had chiles rellenos before, you probably know they aren’t the healthiest choice on a cantina’s menu. Often stuffed with cheese and meat, then fried, they’re certainly categorized as comfort food.

This lighter version packs roasted poblano chiles with a mixture of lean turkey (or chicken), black beans, crunchy jicama, spices, and a touch of cashew cream. Then a sprinkle of shredded cheese, a quick broil, and a dose of roasted salsa verde creates a satisfying meal you can feel good about.

How to make poblano chiles rellenos

This healthier version of chiles rellenos is easy to make, ready in 30 minutes, and it sure to satisfy! Here is how to make them:

1. roast poblanos under broiler.
2. transfer roasted poblanos to a bowl, cover with plastic wrap and steam.
3. cook turkey, onion, and spices until turkey is browned.
4. Add jicama, beans and serrano to turkey mixture and briefly cook.
5. Remove turkey mixture from heat and add lime juice, cilantro and cashew cream.
6. peel poblanos, halve lengthwise and remove seeds.
7. Stuff poblanos with turkey mixture.
8. Top poblanos with cheese and broil until cheese is melted and starting to brown.

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Using cashew cream (and alternatives)

Let’s take a moment to thank cashew cream for everything that it is. I’m serious, if you haven’t had it before, well…I’VE BEEN THERE. And I was blind. And I can see clearly now.

Instead of sour cream or cottage cheese, I use cashew cream in these chiles rellenos. Why? It adds a wonderful nutty flavor and is a healthier option. However, you can definitely use sour cream or cottage cheese if you prefer.

Since the Chiles Rellenos don’t use all of the cashew cream from this recipe, check out this list for a few more ways to cook with it in your kitchen.

How to make vegetarian poblano chiles rellenos

Just a simple swap can easily turn these turkey- and veggie-stuffed chiles into a satisfying vegetarian entrée.

To make these poblano chiles rellenos vegetarian, swap out the ground turkey for extra firm tofu or additional black beans and some added cooked rice.

If you opt for the tofu route, be sure to press the tofu between a few layers of paper towels for 15 minutes or so before using. This will draw out excess moisture and ensure you have a creamy, not soggy, filling.

If you’d rather just add additional beans I recommend using 1 whole can (14.5 ounces) black beans, increasing the jicama to 1 cup, and adding 1 cup cooked brown rice.

What to serve poblano chiles rellenos with

• Roasted Salsa Verde
• Mexican Slaw
• Crispy Fingerling Potatoes
• Orange & Avocado Salad
• Winter Citrus Salad

Revamp the leftovers

Got leftovers? Scoop the filling out of the poblanos and cut the poblanos into 1-inch pieces. Heat 2 teaspoons olive oil in a sauté pan over medium-low, add relleno filling and diced poblanos. Cook, stirring frequently, until heated through, about 5 minutes.

Scoop reheated filling and poblanos into street taco corn or flour tortillas. Top with shredded cheese, salsa verde and cashew cream (or sour cream or Greek yogurt).

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make these baked Poblano Chiles Rellenos.

To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!

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This post was originally posted on January 26, 2017.