Turkey Chile Rellenos

2013-01-05
  • 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!

Ingredients: ,

Leave a Reply

Average Member Rating

(4.4 / 5)

4.4 5 7
Rate this recipe

7 people rated this recipe

Related Recipes:
  • Greek Chicken

    Greek Chicken

  • Santa Barbara Burrito

    Santa Barbara Burrito

  • 3 Cheese Baked Macaroni

    3 Cheese Baked Macaroni

  • Herb and Garlic Roast Pork Loin with Spicy Honey Mustard Sauce

    Herb and Garlic Roast Pork Loin with Spicy Honey Mustard Sauce

  • Sriracha Honey Drum Sticks

    Sriracha Honey Drum Sticks