STUFFED POBLANO CHILE

Here's another family all-star! This one's not just delicious, it's also a savvy make-ahead dinner choice. The chile prep is easy but can be labor intensive. Prep turkey mix in advance, roast chiles the day of, and stuff last-minute—that's my style. With its low-carb goodness and bursting flavors, it's a winner. Mikey and Anthony, our champions of taste, give this dish a big thumbs up!

In this recipe, we're talking about unleashing David's very own homemade Red Chile Sauce (click here) for the ultimate flavor explosion. But hey, if time's ticking or adventure calls, the trusty canned enchilada sauce steps in to save the day. We like Hatch Organic Mild Red Enchilada Sauce.

When it's time for a little chile roasting action, I pop them in the oven under the broiler, aiming for that deep roast that makes peeling off the outer skin a breeze. Remember, the better the roast, the smoother the peel.

If carbs aren't on your radar, here's a slick move: toss in half a cup of cooked rice. It not only ramps up the portions but might even call for an extra poblano chile to get stuffed. Flex those culinary muscles and customize it your way! 💪🍚🌶️

EQUIPMENT

• Deep Casserole Dish

• Fry Pan

• Tongs

• Large Freezer Bag or Medium Bowl with Tight Fitting Lid

• Aluminum Foil (or "tin foil" as Grandma Franco used to call it)

INGREDIENTS

• 4 tbps Vegetable Oil (divided into 2 tbsp each)

• 4 large Poblano Chiles (aka, Pasilla Pepper)

• 1/2 Onion, chopped

• 10-15 Grape Tomatoes, quartered or 1/2 small Tomato, diced

• 1/2 Jalapeno, seeds & stems removed, diced

• 12 oz Ground Turkey

• 1/2 tsp Salt

• 1/4 tsp Black Pepper

• 1 whole Garlic Clove, minced

• 2 tsp Oregano

• 1/2 to 1 tsp Crushed Red Pepper

• 1 tsp Cumin Powder

• 4 oz Tomato Sauce

• 1/4 cup Fresh Cilantro, chopped, divided (1/8 to mix in turkey; 1/8 for topping)

• 1/4 cup Water or Broth

• 14oz can Enchilada Sauce

• 1/2 cup Finely Shredded Cheese of your choice (cojita or maybe a mix of shredded cheddar and monterey jack)

INSTRUCTIONS: Chile Prep

1. Move rack to upper middle position, line with foil, and pre-heat oven to Broil

2. Using 2 tbsp of oil, rub the chiles, coating all sides

3. Position each chile on a cutting board on the side that prevents them from rolling.

4. Carefully, using a small sharp knife, cut a "T" shape into the chile, but DO NOT cut off the top. This will be the opening we will use to stuff!

5. Place the chiles on the foil and allow the broiler to roast or blacken. Be sure to rotate the chile as needed to ensure each side is sufficiently roasted

6. Remove from oven and place in a bag or bowl covered with a lid and let site for 20 min (Now is a good time to start the turkey mix)

7. Once chiles have set for 20 min or more, remove one at a time and replacing the lid while you work. Remove the skin, careful not to tear the chile. They are delegate and take a gentle hand. Don't stress, if some small pieces of skin don't get removed or are hard to detach, just leave them. The important part is you got most it.

8. Return to bowl or bag and until ready to stuff

INSTRUCTIONS: Turkey Filling

1. In a sauce pan or frying pan, heat remaining 2 tbsp of oil over medium-high heat until it shimmers

2. Add onions, tomatoes, and jalapeno. Sauté until they begin to soften slightly

3. Add turkey and salt. Continue to cook, breaking up the turkey as much as possible as it cooks, about 7-8 min

4. Mix in black pepper, garlic, oregano, crushed red pepper, cumin, tomato sauce and cilantro and continue to cook another 3-4 min

5. Add water (or broth), cover and let simmer on low for 5-10 mins, until water/broth has mostly evaporated

6. Set aside and prepare for assembly

INSTRUCTIONS: Chile Stuffing Time!

1. Move rack to middle position and preheat oven to 375 degrees F

2. Add 1/4 cup of red sauce to the casserole dish

3. Carefully, take one chile at a time and fill with turkey mix and add to the casserole dish side by side

4. Pour the remaining red sauce over the tops of the chiles

5. Top with cheese with cheese and cover with foil

6. Bake for 30 min

7. Remove foil (careful, there will be steam) and return to oven for another 5-10 min

8. Remove from oven and let sit loosely covered with the foil removed earlier for another 5 min

9. Top with 1/8 cup of chopped cilantro and.... tuck in! YUM!