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Thanksgiving Chile Rellenos

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Cheesy and mildly spicy poblano peppers stuffed with seasoned turkey, baked instead of fried for a lighter Thanksgiving twist on a Mexican classic.

Ingredients

Scale
  • 6 poblano peppers
  • 1 lb ground turkey or chicken
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup shredded Mexican blend cheese (or Monterey Jack)
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 cup enchilada sauce or salsa verde
  • Optional: 1/4 cup crumbled queso fresco or cotija

Instructions

  1. Roast poblano peppers under the broiler or on a hot skillet until skins are charred and blistered. Transfer to a bowl, cover, let steam 10 minutes, then peel, slit lengthwise, and remove seeds.
  2. Preheat oven to 375°F (190°C).
  3. In a skillet over medium heat, warm olive oil. Sauté onion until softened, about 5 minutes. Add garlic, cumin, chili powder, salt, and pepper; cook 1 more minute.
  4. Add ground turkey, breaking it up, and cook until no longer pink, about 7 minutes. Stir in cilantro and remove from heat.
  5. Place peppers in a baking dish, fill each with turkey mixture, then top with shredded cheese.
  6. Pour enchilada sauce evenly over and around stuffed peppers.
  7. Bake 20–25 minutes, until cheese is melted and bubbly and filling is hot.
  8. Remove from oven and sprinkle with queso fresco if using. Serve garnished with more cilantro.

Notes

  • Use shredded leftover turkey for a more Thanksgiving feel, and reduce sauté time to 3–4 minutes.
  • Make ahead: Assemble in advance, cover and refrigerate, then bake before serving.
  • Substitute poblano peppers with mini sweet peppers for milder flavor or jalapeños for extra spicy kick.
  • To keep it low carb, serve with a side of cauliflower rice or salad instead of tortillas.

Nutrition

Find it online: https://ukfinda.com/thanksgiving-chile-rellenos/