Chili Rellenos

By NickiR

Rachael Ray's original recipe doctored by me. I added ground turkey, an additional jalapeno and more spices.

Serve with green rice.

Ingredients

• 6 large poblano peppers
• 2 Tbsp. olive oil
• 1 lb. ground turkey
• 3 cups frozen corn kernels
• 1 red onion, chopped
• 2 jalapeños, seeded and chopped
• 4 cloves garlic, chopped
• 1 can fire-roasted diced tomatoes, drained well (28 ounces)
• 3 Tbsp. cumin
• 2 tsp. dried oregano
• Salt and pepper
• juice of 1 lime
• 2 cups shredded Monterrey Jack cheese

Details

Servings 6
Preparation time 45mins
Cooking time 75mins
Adapted from rachaelray.com

Preparation

Step 1

This dish is so health conscious, you might want to double the recipe because you can have guilt-free seconds!

Pre-heat the broiler or grill pan to high.

Place the poblanos under the broiler or on a hot grill pan and char evenly all over, 15 minutes.

While the peppers working, fry up the ground turkey in a large skillet, breaking it up as it cooks. Drain and set aside. Remove any fat from the skillet. Defrost the frozen corn by putting it in the in microwave for 2 minutes on defrost. Drain and dry the corn by spreading out on clean kitchen towel.

Heat 2 tablespoons olive oil in the skillet over high heat. When the oil smokes or ripples add the corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4-5 minutes. Reduce heat to medium high and add in garlic, fire roasted tomatoes and season with cumin, oregano, and pepper. Cook another minute or two, then turn the pan off.

Squeeze the lime juice over the corn mixture.

Split the charred peppers open but not in half with small sharp knife, then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, mounding it out of the peppers. Top with 1/4 cup cheese and place the peppers back under the broiler to melt and char the cheese.