Category Archives: Turkey

Chiles Rellenos de Arroz y Picadillo~ Turkey and Rice Stuffed Poblanos

Sometimes the best recipes are the unplanned ones. It all started when I wanted to test out some Himalayan red rice. I read that it was even better for you than brown rice, but with a milder flavor. So off I went to prepare this rice. I love days like this. After all was said and done, the red rice was delicious. The texture was slightly different from regular long grain white rice and the flavor was much better than brown rice. If I only had to worry about myself for dinner, I would have a bowl of rice with chopped tomatoes, serrano, avocado and cilantro everyday, but that’s not  the case for my better half. His palette has grown  over the years. And he enjoys many different foods, but when it comes down to it, he really is a meat and potatoes guy, through and through. One of his favorite Mexican dishes is chiles rellenos with picadillo. So, after our weekend grilling session, I had leftover turkey burgers and  a few poblano peppers that I charred on the grill. With a few added fresh ingredients to the turkey burgers, I had a full pan of picadillo. I decided not to coat the rellenos with a batter when I stumbled upon a container of homemade Texas style enchilada sauce in my freezer.  So I went the Tex Mex route and with a little prep and cook time, we enjoyed some hearty and delicious chiles rellenos.

Please don’t let preparing several recipes just to put these rellenos together stop you. Get creative with your leftovers. Any leftover meat or veggie filling combined with rice, pasta and cheese would work for this recipe.

 

Chiles Rellenos de Arroz y Picadillo~Turkey and Rice Stuffed Poblanos

Chiles Rellenos con Arroz y Picadillo

 

 

Ingredients

*The recipes for the picadillo, rice and sauce are enough for 6 to 8 large stuffed poblanos. I only had two poblanos at this time and just enough enchilada sauce. 

6 to 8 large poblanos
1 picadillo recipe
1 rice recipe
1 enchilada sauce recipe
2 cups colby jack cheese, shredded
1/2 cup panko bread crumbs
Olive oil
Pepper
Smoked paprika

*Crushed red pepper, optional

Chiles Rellenos

 

Chiles Rellenos

Directions

1. Once you have all of your ingredients ready (peppers, fillings and sauce), you are ready to assemble the chiles rellenos. Preheat oven to 350 degrees F.

2.  To a large baking dish, add 2 cups of enchilada sauce and spread evenly. Fill each poblano halfway with rice first, using the spoon or your fingers to pack it down. Fill the peppers the rest of the way with picadillo and place them in the baking dish with sauce.

3. Pour enchilada sauce over the peppers to cover evenly. Top each with cheese. Spoon on some of the panko bread crumbs. Season with a little pepper, smoked paprika and crushed red pepper. Drizzle with olive oil. Bake for  25 to 30 minutes. Broil the last 30 to 40 seconds to brown. remove from oven and let sit for 10 minutes before serving.  Garnish with green onions and cilantro. Salsa and guacamole on the side.

Tips~ If you have rice and picadillo leftover, you can serve it on the side or freeze for another recipe.

 

Chiles Rellenos

Chiles Rellenos con Arroz y Picadillo

 

Chiles Rellenos

Tips~ To roast poblanos: Place on baking sheet and place under broiler. Broil for 10 to 15 minutes, turning as needed until skins blister on most sides. You can also blister the skins with direct flame of a gas stove. Place in plastic bag or glass bowl, cover or seal until cooled. Peel blistered skins, remove seeds and membranes.

 

Himalayan Red Rice

Himalayan Red Rice

 

Olive oil
1 1/4 cups red rice
1/3 cup red onion, diced
2 cloves garlic, minced
1 jalapeño, seeded and diced
1 teaspoon cumin seeds, crushed
1/2 teaspoon coriander seeds, crushed
1/2 teaspoon oregano, crushed
1 teaspoon smoked paprika
1 teaspoon chile ancho powder
1 large roma tomato, diced
1/4 cup cilantro, plus more for garnish
2 3/4 to 3 cups chicken broth
salt and pepper to taste

 

Himalayan Red Rice

Himalayan Red Rice

 

Directions

1.In a skillet, heat 2 tablespoons olive oil to medium. Add the rice and saute for 5 to 6 minutes. Add the onions, garlic and jalapeño and saute for another 3 minutes.

2. Add the cumin, coriander, oregano, smoked paprika and chile ancho powder. Saute for about 30 seconds to toast the spices. Add the tomato, cilantro and  2 3/4 cup of chicken broth. Bring to a boil, reduce to a simmer. Taste for salt and pepper, cover and continue cooking for 45 to 50 minutes or until all of the broth evaporates.

3.  If rice doesn’t look quite done, add in the remaining broth and continue cooking for a few more minutes. Remove from heat and let stand for 10 minutes. Fluff with fork before serving. Garnish with nore cilantro. Yields 6 servings.

Himalayan Red Rice

 

 

 

Turkey Picadillo

Turkey Picadillo

*In the recipe, I used 2 leftover turkey burger patties(total 1 pound), previously grilled and just chopped them small.

Olive oil
1 small sweet onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and diced
1/2 cup red bell pepper, diced
1 pound uncooked ground turkey, chicken or beef
2 roma tomatoes, diced
1/4 cup water
1/4 cup cilantro
Juice of 1/2 lime
1 teaspoon chile ancho powder
1/2 teaspoon cumin
Salt and pepper to taste
Corn from one ear of corn, about 3/4 cup
1 small zucchini, diced

Turkey Picadillo In the Works

 

Turkey Picadillo

Directions

1.In a skillet, heat 2 tablespoons of olive oil to medium heat. Add the onion, garlic, jalapeño and red bell pepper. Season lightly with salt and pepper and cook for 5 to 7 minutes.

2. Add the ground turkey and season lightly with salt and pepper. Cook for 5 minutes. While the turkey cooks, to the blender add the tomatoes, water cilantro, lime juice, chile ancho powder and cumin Season with salt and pepper, to taste. Blend on high until smooth and add to turkey mixture.

3. Continue cooking for 5 minutes. Add the corn and zucchini and cook for another 5 to 7 minutes. Taste for salt and pepper. Cover and remove from heat.

Turkey Picadillo and Rice Stuffed Poblanos

 

Quick Enchilada Sauce

Quick Enchilada Sauce

Click onto picture to see full recipe for Quick Enchilada Sauce

Pavo a la Parilla ~ Grilled Turkey Breast

This Grilled/Smoked Turkey Breast(Pavo a la Parilla) was the easiest turkey recipe I have ever prepared. The hardest part of this whole recipe was trying to decide what dry spices to use to create a tasty turkey. I was inspired by the flavors of Mexican molé sauce. In some Mexican homes turkey is braised in a dark and rich flavored molé sauce low and slow until it falls off the bone. One thing for sure, is I will be preparing some sauce just so I could enjoy it with this tasty and moist turkey breast next time. If you don’t have a cupboard filled with spices like I do, the stores offer quite a variety of dry rubs to choose from. Start with a mild one. You could always experiment and add a few flavors from your spices and customize it anyway you like. I am not afraid to admit that even with all the cooking I do, my husband is still a big fan of “Stove Top Stuffing”, Lol!  So we compromised. I agreed to prepare the store bought stuffing on one condition and that was I would add fresh ingredients like carrots, celery, onion, green apple, almonds and peppers. Those are some of the staple ingredients in my Mom’s stuffing recipe.  So, as long as the weather holds out and there is not 6 inches of snow and ice outside, I will try to get a few more grilling sessions in.

Smoked Turkey Breast with Kicked Up "Stove Top" and Sweet Potatoes au Gratin
Smoked Turkey Breast with Kicked Up “Stove Top” and Sweet Potatoes au Gratin

Ingredients

3 pound boneless turkey breast

For Dry Rub
1 tablespoon chile ancho powder
1 tablespoon dark brown sugar
2 teaspoons kosher salt
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon oregano, crushed
1 teaspoon toasted sesame seeds
1 teaspoon cumin
1 teaspoon pepper
1/3 teaspoon chile de arbol or cayenne
1/4 teaspoon anise

*For a smoky turkey breast 1 to 1 1/2 cup apple or cherry wood chips

Use cooking twine to tie the breast and insure a moist turkey
Use cooking twine to tie the breast and insure a moist turkey
I like to rotate the turkey breast after the first hour.
I like to rotate the turkey breast after the first hour.
As it gets close to the second hour, I start to check the internal temperature in different areas.
As it gets close to the second hour, I start to check the internal temperature in different areas.
Off the grill and getting ready to be wrapped in foil paper.
Off the grill and getting ready to be wrapped in foil paper.

 

1. Remove mesh from turkey breast. Rinse with cold water and dry off with paper towels.

2. Rub generously with dry rub. Use cooking twine to tie and hols the turkey breast in place.  Wrap in plastic wrap and marinate for at least 4 hours or even better overnight. Remove breast from refrigerator 45 minutes before cooking so it comes to room temperature.

3. Prepare your grill for indirect cooking. If adding wood chips, I add them directly near the hot coals once the fire is at the right temperature and close the lid for 5 minutes.  If cooking on a gas grill, you would use a smoker box. Add the turkey breast and smoke/grill on indirect heat in at 225 to 250 degrees.  Cook/grill for 2 to 2 1/2 hours or until internal temp. reads 165 degrees.

4. Remove from grill and wrap tightly in foil paper. Wrap in a kitchen towel and let set inside microwave for 30 minutes to 1 hour. This will create a most wonderful and moist turkey breast!

Yields 8 servings

 

Tips~ Indirect cooking is when you build or light the fire on one side of the grill. You will place the meat on the side with no fire for indirect cooking. Just imagine this as an outdoor oven.

Pavo a la Parilla/ Smoked-Grilled Turkey Breast Dinner
Pavo a la Parilla/ Smoked-Grilled Turkey Breast Dinner
I only wished I would have smoked two breast....there were no leftovers...
I only wished I would have smoked two breast….there were no leftovers…