Ingredients:

  • 8 medium-sized Poblano Peppers
  • 1 Tbsp Olive Oil
  • 1 tsp Kosher Salt
  • 2 Tbsp Neutral Oil (e.g., Canola or Vegetable)
  • 2 Tbsp All-Purpose Flour
  • 3 Tbsp New Mexico Chili Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (preferably Mexican)
  • 1/4 tsp Cayenne Pepper (optional, for heat)
  • 1 cup Chicken or Turkey Stock
  • 1/2 cup Tomato Puree (or canned crushed tomatoes)
  • Salt and Black Pepper, to taste
  • 1 lb Ground Turkey (90% lean recommended)
  • 1 medium Yellow Onion, diced finely
  • 3 cloves Garlic, minced
  • 1 cup Black Beans, rinsed and drained
  • 1/2 cup Frozen Sweetcorn
  • 1 1/2 cups Monterey Jack or Tex-Mex Blend Cheese, shredded (divided)
  • Fresh Coriander (Cilantro), chopped, for garnish
  • Optional: Sour Cream or Mexican Crema

Instructions:

  1. Roast the Peppers: Preheat the oven broiler (grill) to high. Place the peppers on a baking sheet, lightly oiled, and blister them under the broiler, turning every 3-5 minutes, until the skin is fully blackened and bubbled (approx. 10-15 minutes).
  2. Steam and Peel: Immediately transfer the hot peppers to an airtight container or seal them in a paper bag for 15 minutes. This steaming loosens the skin. Once cooled slightly, gently peel away the skin.
  3. Prepare for Stuffing: Slice a slit lengthwise down the side of each pepper, removing the seeds and membranes carefully, keeping the stem intact if possible. Set aside.
  4. Create the Roux Base: Heat neutral oil in a saucepan over medium heat. Whisk in the flour to form a paste (roux). Cook for 1 minute until fragrant.
  5. Bloom the Spices: Whisk in the chili powder, cumin, oregano, and cayenne. Cook for 30 seconds until very fragrant.
  6. Simmer: Slowly whisk in the stock until smooth. Stir in the tomato puree. Bring to a low simmer, season with salt and pepper, and cook for 5-7 minutes, until the sauce has thickened slightly (reserve 1/4 cup for the filling).
  7. Sauté Aromatics: Heat olive oil in the large skillet. Sauté the diced onion until translucent (about 5 minutes). Add garlic and cook for 1 minute.
  8. Brown the Turkey: Add the ground turkey, breaking it up with a spoon. Cook until the turkey is fully browned and no pink remains. Drain any excess fat.
  9. Combine Filling: Stir in the rinsed black beans, corn, 1/4 cup of the reserved enchilada sauce, and 1/2 cup of shredded cheese. Season generously. Remove from heat.
  10. Preheat and Sauce: Preheat the oven to 375°F (190°C). Pour half of the remaining enchilada sauce into the bottom of the casserole dish.
  11. Stuff the Peppers: Gently spoon the turkey mixture into each cleaned poblano pepper through the slit, being careful not to overstuff or tear the pepper skin.
  12. Sauce and Top: Arrange the stuffed peppers in the casserole dish. Pour the remaining enchilada sauce over the top of the peppers. Sprinkle with the final 1 cup of shredded cheese.
  13. Bake: Bake for 30-35 minutes, or until the cheese is bubbling, melted, and golden brown, and the filling is heated through.
  14. Garnish and Serve: Remove from the oven, rest for 5 minutes, garnish with fresh coriander, and finish with a dollop of sour cream or crema, if desired.