Ingredients:

  • 8 large Poblano Peppers
  • 3 Tbsp Olive Oil, divided
  • 1 lb Lean Ground Turkey (93% or higher)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 2 Tbsp Chili Powder (Ancho or New Mexico variety)
  • 1 tsp Ground Cumin
  • ½ tsp Dried Mexican Oregano
  • ½ tsp Kosher Salt, plus more to taste
  • ¼ tsp Black Pepper
  • ½ cup Chicken Stock (low sodium)
  • 1 ½ cups Shredded Monterey Jack or Mexican Blend Cheese
  • 2 cups High-Quality Red Enchilada Sauce (mild or medium heat)
  • 1 tsp Chipotle in Adobo sauce (minced, optional, for smokiness)
  • ½ cup Cotija cheese, crumbled
  • ¼ cup Fresh Cilantro, chopped
  • Sour Cream or Greek Yoghurt, for serving

Instructions:

  1. Roast the Peppers: Preheat the broiler (grill) or oven to 450°F (230°C). Rub the peppers lightly with 1 Tbsp olive oil. Place on a baking sheet. Broil/roast for 5–7 minutes per side, turning with tongs until the skins are completely blackened and blistered.
  2. Steam and Cool: Immediately transfer the hot peppers to a large bowl and cover tightly with cling film or seal in a brown paper or plastic bag for 10–15 minutes. This steaming process helps the skin lift easily.
  3. Peel and Slit: Once cool enough to handle, carefully peel off the skin. Make a single lengthwise slit down the side of each pepper, stopping about 1 cm from the tip, taking care not to cut through the whole pepper. Gently scoop out the seeds and membranes. Set aside.
  4. Sauté Aromatics: Heat 1 Tbsp olive oil in the large skillet over medium-high heat. Add diced onion and sauté until softened (about 4 minutes). Add minced garlic and cook for 1 minute until fragrant.
  5. Brown the Turkey: Add ground turkey to the skillet. Break up the meat and cook until browned, ensuring no pink remains. Drain any excess fat.
  6. Season and Simmer: Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant. Pour in the chicken stock. Reduce heat and simmer until the liquid is mostly absorbed (about 3 minutes).
  7. Bind the Filling: Remove the skillet from the heat. Stir in 1 cup (120 g) of the shredded cheese until melted and incorporated. Taste and adjust seasoning as necessary—it should be punchy!
  8. Prepare the Casserole Dish: Preheat the oven to 375°F (190°C). Pour the red enchilada sauce and optional chipotle into the bottom of the 9x13 inch baking dish, spreading evenly.
  9. Stuff the Peppers: Gently open the slit in each poblano and spoon the turkey mixture inside, taking care not to overstuff or tear the pepper. The turkey filling should hold the pepper's shape.
  10. Arrange and Top: Lay the stuffed peppers carefully into the sauce-lined dish. Sprinkle the remaining ½ cup (60 g) of shredded cheese evenly over the tops of the peppers.
  11. Bake: Bake for 30–35 minutes, or until the sauce is bubbling vigorously and the cheese is melted and lightly golden brown.
  12. Rest and Garnish: Remove from the oven and allow to rest for 5 minutes (a crucial step to prevent the filling from collapsing). Garnish generously with Cotija cheese, fresh cilantro, and a dollop of sour cream before serving.