POBLANOS STUFFED WITH CHIPOTLE TURKEY CHILI
As an emergency room doctor, I stay pretty busy. But when I'm home, I enjoy cooking dishes that are healthy yet full of flavor. Using two varieties of peppers in this dish really punches up the taste. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Meanwhile, in a large nonstick skillet over medium heat, cook the turkey, onion and garlic in oil until meat is no longer pink, breaking it into crumbles; drain. Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin, chili powder and pepper; heat through. Remove from the heat; stir in 2 tablespoons cilantro. Set aside., Preheat oven to 375°. Peel off and discard charred skins from poblanos. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1/2 cup turkey mixture., Place peppers in a greased 13x9-in. baking dish. Sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes. Sprinkle with remaining cilantro. Serve with sour cream.
Nutrition Facts : Calories 539 calories, Fat 28g fat (11g saturated fat), Cholesterol 147mg cholesterol, Sodium 1180mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 7g fiber), Protein 38g protein.
POBLANO CHICKEN ENCHILADA CASSEROLE
I've begun making my enchiladas casserole style, which saves a lot time, not to mention burned fingers. :) However, everyone still raves over my enchiladas, and this recipe recently earned a round of applause when I made them on a skiing holiday. The sauce is actually a modified Alfredo recipe and is also great over fajitas.
Provided by TYGERCOOKS
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.
- Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.
- Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 29 g, Cholesterol 138.4 mg, Fat 30.7 g, Fiber 4.1 g, Protein 38.6 g, SaturatedFat 17.9 g, Sodium 512.4 mg, Sugar 2.4 g
TURKEY AND POBLANO RED EYE STEW
One recipe for the Buttermilk Brined Turkey Breast is enough for this Turkey and Poblano Red Eye Stew as well as the Pilgrim Casserole and the Turkey and Corn Chowder with Bacon and Chipotle later in the week.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 29
Steps:
- Over an open flame or under the broiler, char the peppers all over. Cover and cool enough to handle. Peel and seed the peppers, then puree 3 of them with 1 cup of the stock in a food processor. Dice the remaining 2 peppers into bite-size pieces and reserve for later use.
- Heat the oil in a soup pot over medium-high heat, add the potatoes and chile powder, and then season with salt and pepper. Cook until the potatoes start to brown, 2 to 3 minutes. Then add the garlic and onions, and cook to tender, 7 to 8 minutes more. Add the coffee, Worcestershire, sugar, bay leaf, cinnamon, the remaining 3 cups stock, the pureed peppers and the chopped peppers.
- Pour the boiling water over the masa and stir, then add to stew. Add the turkey to the stew and simmer to thicken.
- Serve the stew in shallow bowls.
- Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight.
- Preheat the oven to 325 degrees F.
- Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour.
CHILE POBLANO CASSEROLE
Can be prepared as written for a side dish or a meatless entree, or with added chicken for a main dish. Recipe is from Crisco.
Provided by Pinay0618
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oven broiler. Place rack 6 to 7-inches from heating element of oven. Lay chilies directly on oven rack. Broil 10 to 15 minutes or until chilies are brown and blistered, turning occasionally with tongs. Place chilies in bowl and cover with plastic wrap. Allow to rest 5-10 minutes. Peel skin, remove stems and seeds; chop.
- HEAT oven to 350°F Coat 8 or 9-inch baking dish with no-stick cooking spray.
- HEAT oil in large skillet on medium-low heat. Add onion and tortilla pieces. Cook 1 to 1 1/2 minutes or until onion is tender. Stir in chopped chilies and cheese. Whisk eggs, sour cream, adobo sauce and cilantro. Pour over pepper mixture. Stir to combine. Spoon into prepared baking dish.
- BAKE 35 to 40 minutes or until knife inserted in center comes out clean. Serve warm.
Nutrition Facts : Calories 188.9, Fat 13.1, SaturatedFat 4.8, Cholesterol 108, Sodium 69, Carbohydrate 13.5, Fiber 1.9, Sugar 3.9, Protein 5.5
POBLANO CHILI TURKEY CASSEROLE
Another ground turkey recipe... This is a great make ahead recipe, if you have the extra time to roast the peppers, and assemble later. Wonderful tex-mex flavors and south beach friendly at all phases.
Provided by keelyshaw
Categories Poultry
Time 1h
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 15
Steps:
- Char poblanos over an open flame (grill or gas stove). Of you cannot either of these methods, broiling these for a few minutes on each side in you oven will also work.
- When skin becomes black and begins to peel away, put peppers in a paper bag to steam.
- When cool, peel skin and remove seeds and membranes. Reserve for later.
- Next, heat oil over med, add turkey and lightly brown.
- Add onion, red pepper, garlic, chilies saute until translucent.
- Next add tomatoes and all seasonings.
- If you like, black beans would be nice at this time as well, but watching calories, I left out of the recipe contents --
- Spray a casserole dish is non-stick spray, and add a layer of the roasted, peeled poblano peppers.
- Next add 1/2 of the cooked turkey mixture.
- Sprinkle with 1/2 cup of reduced fat mexican shredded cheese.
- Top with remaining peppers, then remaining turkey, and the last 1/2 cup of cheese.
- Bake in an oven at 350 for 25 minutes, covered.
- During the last 5 minutes, remove the cover and brown on top until bubbley and delicious.
- Let casserole cool for 5-10 minutes to set, and serve with brown rice or balck beans.
Nutrition Facts : Calories 273.2, Fat 11.3, SaturatedFat 3.1, Cholesterol 64.4, Sodium 1115.1, Carbohydrate 23.1, Fiber 7.5, Sugar 2.4, Protein 23.3
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- Preheat the broiler to high. Place the poblanos on a rimmed baking sheet and broil with the door ajar until the skins are blackened, turning once, 7 to 8 minutes. Place in a bowl, cover and let cool.
- Heat a large nonstick or cast-iron skillet over high. Add the oil, two turns of the pan. Add the turkey and cook, stirring occasionally and breaking up with a spoon, until browned, about 5 minutes. Season with salt and pepper and stir in the cumin, chile powder, oregano and cinnamon. Add the onion and garlic and cook, stirring often, until softened, 2 to 3 minutes. Stir in 2 cups stock, the beans, hominy and cornmeal; season the chili with green Tabasco and reduce the heat to a simmer.
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