Tex-Mex Turkey-Stuffed Peppers with enchilada sauce and Chihuahua cheese
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 1/4 oz. Cilantro
- 3 Poblano Peppers
- 1 Red Onion
- 12 oz. Ground Turkey
- 3 oz. Corn Kernels
- 11/2 Tbsp. Chile and Cumin Rub
- 3 oz. Shredded Chihuahua Cheese
- 4 fl. oz. Red Enchilada Sauce
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Halve poblanos lengthwise. Remove seeds and ribs. Halve and peel onion. Cut halves into ½" dice. Mince cilantro, stems and leaves.
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Place poblanos on prepared baking sheet, cut side down. Spray each pepper with cooking spray. Roast in hot oven until peppers are tender, but not completely cooked, 10-12 minutes. Don’t worry if peppers char a bit; this adds flavor to the dish. While poblanos roast, brown turkey.
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Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add ground turkey to hot pan and stir occasionally, breaking up with a spoon, until no pink remains, 8-10 minutes. Transfer turkey to a mixing bowl. Reserve pan; no need to wipe clean.
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Return pan used to brown turkey to medium-high heat. Add onion to hot pan and stir occasionally until lightly charred, 4-5 minutes. Add corn, seasoning rub, cilantro (reserve a bit for garnish), and ¼ tsp. salt to pan. Stir occasionally until corn is heated and onion is tender, 2-3 minutes. Transfer filling to bowl containing turkey. Stir to combine. Reserve pan; no need to wipe clean.
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Carefully, flip poblanos so cut side is up and distribute filling evenly among halves. You may not use all the filling. Top with Chihuahua cheese. Roast in hot oven until cheese is melted, 8-10 minutes. While poblanos roast, add enchilada sauce to pan used to cook filling and place over medium heat. Stir occasionally until heated through, 5-6 minutes. Remove from burner. Plate dish as pictured on front of card, placing enchilada sauce on a plate and topping with poblanos. Garnish with remaining cilantro. Bon appétit!