A lighter and healthier version of a Mexican classic. Broiled instead of fried, these rellenos are filled with a creamy turkey and veggie filling and finished with a melted cheesy top.
- 4 poblano chiles
- 2 teaspoons olive oil
- 8 ounces lean ground turkey breast
- ½ cup diced white onion
- 1 teaspoon minced fresh garlic
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup diced jicama
- ½ cup canned black beans, rinsed and drained
- 1 tablespoon seeded and minced serrano or jalapeño
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- ½ cup cashew cream (or sour cream or large-curd cottage cheese)
- ½ cup shredded Chihuahua cheese or Monterey Jack cheese
Heat broiler to high with rack set 6 inches from element.
Roast poblanos until charred on all sides, about 8 minutes, rotating every few minutes. Transfer to a bowl, cover with plastic wrap and let steam 10 minutes.
Heat oil in a large skillet over medium. Add turkey, onion, garlic, cumin, chili powder, salt, and black pepper. Cook until turkey is browned, about 5 minutes.
Add jicama, black beans, and serrano and cook another 2 minutes. Off heat, stir in lime juice, cilantro, and ½ cup cashew cream.
Peel skin from chiles and cut a slit, lengthwise, down one side of each chile and remove seeds.
Heat broiler to high, with rack set 6 inches from element.
Stuff chiles with turkey mixture, top with cheese and broil until cheese is bubbly and starting to brown, 1–2 minutes.
Serve chiles rellenos with additional cashew cream and salsa verde.
Sour cream or large-curd cottage cheese can be swapped for the cashew cream.
Keywords: Baked chiles rellenos, Poblano chile rellenos