POBLANO-TURKEY SAUSAGE CHILI
Steps:
- In a large Dutch oven over medium-high heat add oil to coat bottom. When shimmering, add onion and garlic; sauté 4 minutes or until browned. Remove casings from sausage and add to pan, stirring to break up sausage. Add chili powder, oregano, cumin, poblanos and bay leaf; cook 4 minutes or until sausage is browned.
- Add chicken stock, tomatoes and beans. Bring to a boil; reduce heat and simmer 25 minutes or until slightly thickened. Discard bay leaf. Serve with sour cream and fresh cilantro.
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.
MEXICO'S NATIONAL DISH, TURKEY WITH CHOCOLATE CHILE SAUCE: MOLE POBLANO
Provided by Food Network
Time 2h24m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- This should be done 1 day in advance.
- Remove the seeds and stems from all of the chiles. Heat some lard or oil and quickly fry the chiles on both sides, taking care not to burn them. Put the chiles into a bowl, cover with water, and leave to stand for a few hours.
- In a blender, puree the chiles with a few tablespoons of water until smooth. Place the chili puree in a saucepan and cook over a medium flame for 10 minutes. Set aside.
- In a saute pan over medium heat, add the coriander seeds, sesame seeds, cinnamon, and cloves and cook until their aroma is released. Transfer to a spice grinder and mix together. Add the garlic cloves and grind. Set aside.
- Melt 3 tablespoons of lard in the same saute pan and fry the raisins briefly. In the same pan, fry the almonds and peanuts until browned. Transfer the raisins, nuts, and ground spices to a blender and puree together. They should form a smooth paste and may need a couple of tablespoons of chicken broth to blend effectively.
- Add the blended mixture to the chile sauce and cook over a flame for about 5 minutes, stirring constantly. Break the Mexican chocolate into pieces and add it to the mixture. Continue cooking the mole for a further 15 minutes. Add the sugar and broth, and continue cooking the mole for around 45 minutes. Add salt and pepper, if necessary, and if desired some extra chocolate, to taste.
- Preheat the oven to 350 degrees F.
- Season the turkey breasts with salt and pepper. Heat the oil in a large, heavy-bottomed frying pan and sear the breasts skin side down first. Once the turkey is crisp and golden on both sides, remove from heat and place for 15 minutes in the oven to cook the meat through.
- Slice the turkey and pour over the mole sauce. Garnish with sliced onions, radish, sesame seeds, and some sprigs of cilantro.
EASY STUFFED POBLANOS
My partner adores these saucy stuffed peppers-and I love how quickly they come together. Top with low-fat sour cream and your favorite salsa. -Jean Erhardt, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.
Nutrition Facts : Calories 312 calories, Fat 13g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1039mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 22g protein.
TURKEY STUFFED POBLANO CHILE PEPPERS
Make and share this Turkey Stuffed Poblano Chile Peppers recipe from Food.com.
Provided by Ann Sanders
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350.
- Spray 13x9 (3qt.) with cooking spray.
- Cut opening in one side of each chile.
- Carefully remove seeds and membranes, leaving top stem intact; rinse and drain well.
- Spray large skillet with cooking spray.
- Add ground turkey; cook over medium-high heat for 7 minutes or until no longer pink and thoroughly cooked, stiring frequently.
- Add taco seasoning, and beans, corn and 1 cup cheese; mix well.
- With small spoon, stuff chiles with turkey mixture.
- Place in baking dish.
- Lightly spray tops of chiles with cooking spray.
- In a small bowl, combine tomatoes and green chiles; mix well.
- Pour over stuffed chiles in baking dish.
- Bake at 350 for 30-40 minutes or until chiles are tender.
- Sprinkle with remaining 1 cup cheese.
- Bake an additional 3 minutes or until cheese is melted.
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- Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 4 minutes or until browned. Remove casings from sausage; add sausage to pan. Stir in chili powder, oregano, cumin, poblanos, and bay leaf; cook 4 minutes or until sausage is browned, stirring to crumble sausage.
- Add 1 cup stock, tomatoes, and beans. Bring to a boil; reduce heat, and simmer 25 minutes or until slightly thickened. Combine flour and the remaining 2 tablespoons stock in a small bowl, stirring with a whisk to form a slurry. Add slurry to chili, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened. Remove from heat; stir in cilantro and black pepper. Discard bay leaf. Serve with sour cream and sliced radishes, if desired.
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