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image of stuffed poblano peppers on white plates set on a gray background with salsa in a bowl off to the side

30-Minute Baked Chile Rellenos with Turkey Filling

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5 from 5 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 stuffed poblanos
Category Lunch/Dinner
Cuisine Mexican
Author Lauren Grant

Description

These Baked Chile Rellenos are stuffed with a creamy mixture of turkey, beans and jicama. A less messy and much fresher version of the classic Mexican dish.

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Ingredients

  • 4 poblano chiles
  • 2 teaspoons olive oil
  • 8 ounces lean ground turkey
  • ½ cup diced white onion
  • 1 teaspoon minced fresh garlic
  • ½ teaspoon ground 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, sour cream, Mexican crema or large-curd cottage cheese
  • ½ cup shredded Chihuahua cheese or Monterey Jack cheese

Instructions

  • 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.

Notes

Cashew cream makes this dish lusciously creamy. But for a more convenient option, you can use sour cream, Mexican crema or blended cottage cheese.
Once you add the jicama to the turkey mixture, cook it just to warm through. You don't want to cook it so much that you lose the crispness of the jicama.
All broilers are different. Some are hotter than others, open flame will likely cook/brown/char faster than electric, etc. So use the timings in this recipe as a guide and always keep an eye on the peppers as they broil.

Nutrition

Serving: 1chiles rellenoCalories: 500kcalCarbohydrates: 20gProtein: 48gFat: 27gSaturated Fat: 11gCholesterol: 167mgSodium: 390mgFiber: 4gSugar: 6g
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