Turkey Chile Rellenos
2013-01-05- Cuisine: Dinner, Lunch
- Skill Level: Intermediate
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- Servings : 8
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
Ingredients
- 8 Pasilla Peppers, roasted
- 2 tbsp fresh cilantro, finely chopped
- 1/4 c sun-dried tomato, finely diced
- 2/3 c cotija or panela cheese
- 1/4 c sun-dried tomato, finely diced
- 2 tbsp fresh cilantro, finely chopped
- 1 tsp red pepper flakes
- 1/4 tsp chili powder
- 1/2 tsp chipotle chili powder
- 1/2 tsp Kosher salt
- 1 egg
- 1 tbsp water
- 4 ozs Panko bread crumbs
- 1 tbsp canola oil
Method
Step 1
Heat canola oil on medium-high heat; add ground turkey.
Step 2
Once turkey is about half cooked, add cilantro, sun-dried tomato, red pepper flakes, chili powder, chipotle chili powder, and salt.
Step 3
When turkey is fully cooked, place in bowl. Add cheese; mix well.
Step 4
While turkey is cooking, make egg wash by whisking egg and water together. Heat oven to 375 degrees.
Step 5
Dredge fire-roasted peppers in egg wash and place on a bed of Panko breadcrumbs (reserve some Panko for later use).
Step 6
Stuff peppers with turkey/cheese mixture and cover with remaining Panko breadcrumbs.
Step 7
Place on baking sheet, lined with aluminum foil in a 375 degree oven. Bake for 30 minutes.
Step 8
Enjoy!
This dish is incredible served with the Avocado Sour Cream Sauce/Dip. You can find instructions on how to roast your peppers here. A great accompaniment to this dish is Coco’s Mexican Street Corn. We try to use organic ingredients whenever possible and we hope you can too!
Average Member Rating
(4.5 / 5)
8 people rated this recipe
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