Thanksgiving Chile Rellenos

A holiday twist on classic chile rellenos—roasted poblano peppers stuffed with a savory Thanksgiving-style filling of turkey, cornbread, cheese, and herbs, baked to perfection in a creamy tomato or ranchero-style sauce.

Why You’ll Love This Recipe

This dish marries two beloved traditions—Turkey Day flavors and Mexican chiles rellenos—in one elegant yet comforting entrée. It’s impressive enough for holiday guests, yet simple to execute: no frying required, easy to prepare ahead, and full of cozy, familiar notes like cornbread, turkey, and herbs. The creamy sauce adds richness without heaviness—perfect for a festive meal.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 large poblano peppers, roasted and peeled
• ~2 cups cooked or leftover turkey, shredded or diced
• 1 cup crumbled cornbread or cornbread stuffing
• 1 cup shredded Monterey Jack or cheddar cheese
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 Tbsp fresh sage, chopped
• 1 Tbsp fresh thyme, chopped
• Salt and pepper, to taste
• 2 cups creamy tomato or ranchero-style sauce
• 1 Tbsp olive oil
• Optional: chopped parsley or cilantro to garnish

directions

1. Roast & peel chiles: Char peppers under the broiler or over a flame until skins blacken and bubble; enclose in foil for 10 min to steam; peel, slit, and seed.
2. Prepare filling: In a skillet, heat oil over medium heat. Sauté onion and garlic until translucent, ~5 min. Add turkey, cornbread, sage, thyme, salt, and pepper; stir until warmed through. Remove from heat and mix in cheese.
3. Stuff chiles: Gently open each poblano and fill with ¼–⅓ cup turkey‑cornbread mixture.
4. Assemble: Spread sauce in a baking dish. Nestle filled chiles in, seam side up; spoon more sauce on top.
5. Bake: Preheat oven to 375 °F (190 °C). Bake uncovered for 20–25 minutes, until heated through and cheese melted.
6. Serve: Garnish with parsley or cilantro and spoon extra sauce over the top.

Servings and timing

• Servings: 6 chiles (1 each)
• Prep time: 25 minutes (includes roasting and filling)
• Cook time: 25 minutes
• Total time: 50 minutes

Variations

• Cornbread swap: Use regular stuffing mix or gluten‑free cornbread.
• Cheese choice: Try pepper Jack for heat or queso fresco for milder flavor.
• Sauce options: Use creamy tomato, ranchero, queso, or even green tomatillo salsa.
• Add-ins: Stir in diced cooked cranberries for a sweet-tart holiday twist, or swap turkey for chopped ham.
• Meat-free: Skip turkey and add sautéed mushrooms with more cornbread and cheese.

storage/reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezing: Freeze assembled but unbaked (cover in foil) for up to 1 month; thaw then bake before serving.
• Reheating: Warm in a 350 °F oven for 15–20 minutes, covered with foil to retain moisture.

FAQs

What type of pepper should I use?

Poblano peppers are ideal—they’re large, mild, and sturdy. You can substitute Anaheim or pasilla if needed.

Can I use ground turkey instead of cooked turkey?

Yes—brown the ground turkey along with onion and garlic before adding the rest of the filling ingredients.

How spicy is this dish?

It’s mild to medium, depending on your peppers and cheese. Use Pepper Jack for heat or mild Monterey Jack if preferred.

Can I prepare this ahead of time?

Absolutely—assemble the stuffed chiles up to 1 day ahead, cover, refrigerate, and bake before serving.

Is this dish gluten-free?

It can be—use gluten-free cornbread or stuffing and ensure your sauce has no hidden flour.

Can I air-fry these instead of baking?

Yes—air‑fry at 360 °F for 12–15 minutes on a rack until heated through and cheese is melted.

What sides pair well?

Serve with Mexican rice, black beans, roasted veggies, or a crisp green salad for a full holiday plate.

Can I make this vegetarian?

Sure—omit turkey and add extra cheese or beans. Mushrooms make a great meaty substitute.

How do I reheat leftovers without drying them out?

Cover with foil and warm in a 325 °F oven for 10–15 minutes; add extra sauce or broth if needed.

How do I roast poblanos without a flame?

Broil them in the oven on a lined pan, turning occasionally until skins char, about 5 min per side.

Conclusion

Thanksgiving Chile Rellenos offer a creative, flavorful fusion—holiday comfort meets Mexican flair. Easy to prepare, make-ahead friendly, and visually stunning, they’re the ideal twist for festive gatherings. Give this recipe a try and delight your guests with unexpected, delicious tradition.

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