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

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

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.

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

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

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.

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

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.

Quick Enchilada Sauce

Click onto picture to see full recipe for Quick Enchilada Sauce