Turkey Enchilada Stuffed Poblanos Rellenos Recipe

Turkey Enchilada Stuffed Poblanos Rellenos Recipe

How To Make Turkey Enchilada Stuffed Poblanos Rellenos

These roasted Turkey Enchilada Stuffed Poblanos Rellenos coated with enchilada sauce are filled with spiced-up ground turkey, cheese, and tomatoes.

Preparation: 10 minutes
Cooking: 1 hour 20 minutes
Total: 1 hour 30 minutes



For Poblanos:

  • 4large fresh poblano chiles
  • cupshomemade enchilada sauce*
  • ½cupColby Jack cheese blend,shredded
  • cilantro sprigs or chopped scallions,for garnish

For Turkey:

  • 12oz93% lean ground turkey
  • ¼cuponion,finely chopped
  • 2clovesgarlic,minced
  • ½medium tomato,chopped
  • ¼cupbell pepper,finely chopped
  • 2tbspcilantro
  • 2oztomato sauce,canned
  • kosher salt
  • pepper,fresh ground
  • ¾tspcumin,ground
  • tsporegano
  • 1bay leaf



  1. Lay the poblano peppers on a work surface so they sit flat naturally without rolling.

  2. 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.

  3. Using tongs, roast the poblano chiles over an open flame such as the grill, broiler, or stovetop, turning often until the skin is completely blistered.

  4. Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins.

  5. Once they are cool enough to handle, use a butter knife to scrape away the charred skins and discard, careful not to tear the peppers.

  6. Set the roasted poblanos aside.

  7. Preheat the oven to 350 degrees F.

  8. Pour 1¼ cups of the sauce into the bottom of a 9×12-inch casserole dish.


  1. Brown the ground turkey on medium heat in a large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.

  2. Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.

  3. Add cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and ¼ cup of water and mix well, reduce heat to low and simmer covered about 15 minutes.

  4. Carefully stuff about ½ cup of the turkey mixture into each poblano pepper.

  5. Place the peppers seam side up over the sauce in the baking dish and top each with 2 tablespoons of cheese.

  6. Cover the dish tightly with foil and bake in the oven until hot and bubbly, about 30 minutes.

  7. Serve hot topped with cilantro or scallions on top.

Recipe Notes

*Check out Quick Hearty Enchilada Sauce Recipe for the sauce.


  • Calories: 260.60kcal
  • Fat: 12.85g
  • Saturated Fat: 5.24g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 4.04g
  • Polyunsaturated Fat: 2.49g
  • Carbohydrates: 14.91g
  • Fiber: 3.12g
  • Sugar: 9.25g
  • Protein: 22.78g
  • Cholesterol: 78.61mg
  • Sodium: 883.75mg
  • Calcium: 157.27mg
  • Potassium: 499.19mg
  • Iron: 2.76mg
  • Vitamin A: 118.21µg
  • Vitamin C: 83.20mg
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