Chile Relleno With Turkey Picadillo And Rice
Get creative with your chiles rellenos! Turkey picadillo and red rice stuffed rellenos!
Servings 6 Servings
Ingredients
- 6 large poblanos previously roasted, peeled and seeds removed
- 1 picadillo recipe
- 1 rice recipe
- 1 enchilada sauce recipe see link above
- 2 cups colby jack cheese shredded
- 1/2 cup panko bread crumbs
- Olive oil
- Pepper
- Smoked paprika
- *Crushed red pepper optional
Turkey Picadillo
- Olive oil
- 1 small onion diced
- 3 cloves of garlic minced
- 1 jalapeño seeded and diced fine
- 1 small red bell pepper diced
- 1 lb ground turkey beef or chicken can be used as well
- 2 Roma tomatoes roughly chopped
- 1/4 c water
- 1/4 c cilantro
- 1 tsp chile ancho powder
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1 c corn
- 1 small zucchini diced
Instructions
Turkey Picadillo
- 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.
- 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, chile ancho powder and cumin Season with salt and pepper, to taste. Blend on high until smooth and add to turkey mixture
- 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 and let cool slightly.
Assemble Rellenos
- 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.
- 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.
- 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.
Notes
Tips~ If you have rice and picadillo leftover, you can serve it on the side or freeze for another recipe.
You can use any favorite rice recipe to fill 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.