Poblanos Stuffed With Chipotle Turkey Chili Food

CHILI-STUFFED POBLANO PEPPERS

Steps:

• Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

STUFFED POBLANO PEPPERS

Steps:

• Preheat oven to 350 degrees F.
• Slice the poblano peppers in half and remove the seeds and membrane. Rub with 1 tablespoon of the olive oil. Arrange on a baking sheet and roast for 10-12 minutes until softened.
• While the peppers are baking, heat the remaining olive oil in a large skillet and saute the onion and garlic until soft, about 5 minutes.
• Add the ground beef and spices, cooking and breaking up with a spoon until the meat is cooked through and browned.
• Add the cooked rice, beans, corn and half of the cheese. Stir well, then divide evenly between the roasted poblano pepper halves. Sprinkle with the remaining cheese.
• Bake for 10 minutes until heated all the way through and the cheese is melted on top. Sprinkle with chopped cilantro and serve.

TURKEY ENCHILADA POBLANO PEPPERS

Steps:

• Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper.
• To prepare sauce: Heat oil in a medium saucepan over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add tomato sauce, broth, chipotle, adobo sauce, chili powder, 1/2 tsp. cumin, and 1/8 tsp. salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
• Meanwhile, prepare stuffed poblanos: Cut each poblano in half lengthwise and remove core and seeds. Place the poblanos on the prepared baking sheet. Roast until almost tender, 13 to 15 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add turkey and onion; cook, breaking the turkey up into smaller pieces, until the turkey is no longer pink and the onion is translucent, 5 to 8 minutes. Add garlic and tomato; cook, stirring, for 1 minute. Add the enchilada sauce, water, cilantro, cumin, oregano, and salt; cover and simmer for 10 minutes. Remove from heat and stir in tortilla pieces.
• Divide the turkey mixture among the poblano halves, spooning about 1/3 cup into each one. Top each poblano half with 1 Tbsp. cheese. Bake until golden brown and heated through, 15 to 20 minutes.
• To serve, top each stuffed poblano half with about 1/2 Tbsp. avocado and garnish with 1/2 Tbsp. sour cream, if desired.

EASY STUFFED POBLANOS

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.

STUFFED CHILI POBLANO

Steps:

• Heat Oven to 375f (190c) Char the poblano chilies place in covered dish and set aside. (this loosens the skin of the pepper making it easy to remove.).
• In a two quart pot bring two cups of water (or broth of your choice) to a boil. Add 1 cup white rice. Bring back to boil stirring once or twice. Reduce to low simmer cover and leave it for 20 minutes.
• In a Large skillet pour in olive oil and saute onion until just translucent.
• Add ground beef to the large skillet brown and drain.
• Add diced tomatoes, cumin, chili powder, garlic, celery and chopped peppers allow to simmer.
• When rice is cooked add to simmering beef and tomatoes. Stir and reduce heat.
• Remove Poblanos remove skin and seeds.
• Place poblanos In a baking dish Use a spoon to stuff beef rice stuffing into peppers.
• Place shredded cheese on top (optional).
• Bake 20 to 25 minutes.

CHILES POBLANOS RELLENOS A LA MEJICANA (MEXICAN STUFFED POBLANO

Steps:

• On medium heat in a large frying pan, cook beef, onion and garlic. Add the chicken bullion and salt to taste. Drain of excess fat and set aside.
• Meanwhile on a comal (or over open flame) roast chile until skin is charred and blistered, turning occasionally for even roasting. About 2 -3 minute on each side. Place the chiles in a plastic bag and cover with towel. Let rest for about 15 minute Once cooled, peel as much skin as possible without tearing the chile. Slice a small slit on side of chile and gently remove stem, membranes and seeds with your fingers. If too many seeds are left, try putting small opening of chile under soft running water for remaining seeds to wash out and dry with towel.
• In a clean bowl and with clean beaters, beat egg whites until foamy peaks form. About 5-7 minute Set aside. In another bowl, beat egg yolks until thick and yellow, about 4-6 minute Set aside.
• Fill large frying pan with oil to about 3/4 way up of pan. Heat on medium high heat. IMPORTANT to make sure oil is hot enough to cook before placing peppers. Test oil by placing tiny amount of egg white in oil and waiting to hear if it immidietly sizzles.
• Assemlble your work station: Beginning with meat, then chiles, then cheese, then egg yolks, then egg whites and finnally ending at the hot oil.
• Stuff chiles with meat first (do not overstuff) with about 2 table spoons of meat, depending on size of chiles. Then place 2 slices of cheese lenghwise in the chiles. Try to keep chile opening closed (you can secure with 2 toothpicks).
• Place chile inside of bowl with yolk, gently lifting chile and supporting it under neath with both hands. Brush top side with yolk.
• Gently dip yolk covered chile in egg white mixture (try to spoon egg white on top if not covered enough).
• Gently slide chile into frying pan and let fry. While it is frying, with a wide slotted metal spoon, spoon some hot oil on top of chile. The egg whites will start to puff up. Fry for about 3 mins or until brown on that side. Gently flip with a spatula and fry the other side until brown.
• Drain WELL on paper towl. Dabb top of chiles with paper towel to try to remove excess oil.
• Pour tomato sauce over chile and crumble queso fresco on top.

TURKEY STUFFED POBLANO CHILE PEPPERS

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.

GRILLED STUFFED POBLANOS

Steps:

• Prepare an outdoor grill for indirect grilling, lighting burners on just one side or pushing lit coals to one side. Preheat to medium-high heat (375 to 400 degrees F (180 to 200 degrees C)). Lightly oil grill grates over lit side.
• Grill poblanos and corn, covered, turning occasionally, until poblano skins and corn are charred, about 10 minutes. Keep grill lit.
• Transfer poblanos to a large bowl, cover, and let stand for 10 minutes. Meanwhile, let corn stand until cool enough to handle; cut kernels from cobs.
• Remove and discard poblano skins, keeping stems intact. Make a lengthwise slit down one side of each poblano, starting at stem and being careful not to cut through to other side. Remove and discard seeds and membranes.
• Stir together beans, corn kernels, cilantro, oregano, garlic, salt, cumin, and black pepper in a large bowl. Spoon about 1/2 cup bean mixture into each pepper, enclosing pepper around the filling.
• For the cheese sauce, melt butter in a small saucepan over medium-low heat; whisk in flour. Cook, stirring until lightly browned, 1 to 2 minutes. Whisk in milk; simmer, stirring, until slightly thickened, 2 to 3 minutes. Gradually whisk in cheese until melted. Remove from heat and keep warm, stirring occasionally.
• Lightly oil grill grate over unlit side of grill. Grill stuffed poblanos, covered, until filling is heated through, 5 to 7 minutes.
• Serve immediately with cheese sauce; pico de gallo; and (if using) cilantro, lime wedges, and/or radishes. Garnish with chili powder.