Poblanos Rellenos Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 2
For the Poblanos
  • 2 large Fresh Poblano Chiles
  • ½ cup Enchilada Sauce
  • ¼ cup shredded Colby Jack Cheese
  • Chopped Scallions for garnish
For the Turkey
  • 6 oz Ground Turkey
  • 2 tbsp. finely chopped Onion
  • 1 clove Garlic, minced
  • 1 Roma Tomato, chopped
  • 2 tbsp. finely chopped Bell Pepper
  • 1 tbsp. chopped Cilantro
  • 1 oz Tomato Sauce
  • Salt
  • Pepper
  • ½ tsp. Ground Cumin
  • ⅛ tsp. Oregano
  • 1 Bay Leaf
  1. Lay the poblano peppers on a work surface. Using a small, sharp knife, cut a lengthwise slit along one side of each of the poblano peppers, then make a small crosswise slit along the top to create a T-shaped slit, careful not to cut the stem off. Carefully cut out and remove the core, then scoop out the seeds.
  2. Roast the poblano peppers over an open flame until skin is completely blistered.
  3. Transfer to a plastic bag and let steam for 10-15 minutes.
  4. Once cool, scrape charred skins with a butter knife, careful not to tear the flesh. Set aside.
  5. Preheat oven to 350F.
  6. Pour enchilada sauce into the bottom of a casserole dish.
  7. Meanwhile, brown the turkey in a saute pan. Season with salt and pepper.
  8. Add onions, garlic, pepper, tomato, cilantro and saute for another minute.
  9. Add cumin, oregano, and bay leaves.
  10. Add tomato sauce and water. Simmer for 15 minutes.
  11. Stuff each poblano with the turkey mixture.
  12. Place the peppers seam side up in the casserole and top with cheese.
  13. Cover the dish with foil and bake for 30 minutes.
  14. Serve hot with scallions on top.
Recipe by Mom's Mexican Recipes at https://www.moms-mexican-recipes.com/turkey-enchilada-stuffed-poblanos-rellenos