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Ingredients
- Ingredients
- 8 poblano peppers
- 1 package (20 ounces) lean ground turkey
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons Crisco® Olive Oil
- 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
- 1 can (8-3/4 ounces) whole kernel corn, drained
- 1 tablespoon minced chipotle pepper in adobo sauce
- 2 teaspoons adobo sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon pepper
- 3 tablespoons minced fresh cilantro, divided
- 1 cup (4 ounces) shredded Mexican cheese blend
- 1/2 cup reduced-fat sour cream
Preparation
Step 1
Directions
•Broil peppers 4 in. from the heat until skins blister, about 5
minutes. With tongs, rotate peppers a quarter turn. Broil and rotate
until all sides are blistered and blackened. Immediately place
peppers in a large bowl; cover and let stand for 20 minutes.
•Meanwhile, in a large nonstick skillet over medium heat, cook the
© Taste of Home 2011 2 of 2
Poblanos Stuffed with Chipotle Turkey Chili (continued)
Directions (continued)
turkey, onion and garlic in oil until meat is no longer pink; drain.
Add the tomatoes, corn, chipotle pepper, adobo sauce, salt, cumin,
chili powder and pepper; heat through. Remove from the heat; stir in
2 tablespoons cilantro. Set aside.
•Peel off and discard charred skins from poblanos. Cut a lengthwise
slit down each pepper, leaving the stem intact; remove membranes and
seeds. Fill each pepper with 1/2 cup turkey mixture.
•Place peppers in a greased 13-in. x 9-in. baking dish. Sprinkle with
cheese. Bake, uncovered, at 375° for 10-15 minutes or until
cheese is melted. Sprinkle with remaining cilantro. Serve with sour
cream. Yield: 4 servings.
Nutrition Facts: 2 stuffed peppers with 2 tablespoons sour cream equals 539 calories, 28 g fat (11 g saturated fat), 147 mg cholesterol, 1,180 mg sodium, 33 g carbohydrate, 7 g fiber, 38 g protein.