Turkey Enchilada Stuffed Poblanos Rellenos

Recipe Introduction

Have you tried Turkey Enchilada Stuffed Poblanos Rellenos yet? They marry smoky roasted poblano with zesty lime and melty cheese.
Honestly, the combo tastes like a cozy Mexican hug.

I first made these for a crowded game night. Everyone loved them more than chips and dip.
I kept tweaking the Turkey Enchilada Filling Recipe until it clicked.

This dish riffs on classic Chiles Rellenos history. It also borrows the saucy soul of Turkey Enchiladas.
Poblano peppers are a beloved staple in Mexican home cooking.

Difficulty is medium, not scary.
Hands-on prep is 20 minutes.
Total time is ~1 hour 5 minutes including roasting and bake.

Yield makes six peppers, one each. Serve with rice, a simple slaw, or charred corn.
These Roasted Poblano Stuffed Peppers shine at casual dinners.

Big health win: lean turkey brings solid protein. Each serving has about 28 grams of protein.
This is a true Healthy Mexican Weeknight Dinner option.

Perfect for weeknights or small dinner parties. They travel well to potlucks and taste great reheated.
Try them when you want comfort food without heaviness.

What makes them special is balance. Smoky skins meet a saucy, spiced turkey mix.
I love adding a Black Bean and Corn Enchilada Stuffing twist.

You can spoon on Homemade Enchilada Sauce or use store-bought. If you fancy a hands-on day, make Enchilada Sauce from Scratch.
Homemade Enchilada Sauce brightens flavors and keeps salt low.

Quick stat: roughly 320 calories per serving. That surprised my friends in the best way.
It felt like a treat that didn’t wreck the week.

Ready to cook?
Next, gather ingredients for these Stuffed Poblanos.

Ingredients & Equipment

I want to tell you about Turkey Enchilada Stuffed Poblanos Rellenos.
Oh my gosh, this dish hits the spot.

Think Stuffed Poblanos meets Turkey Enchiladas.
Fun fact: poblano peppers score about 1,000 2,000 on the Scoville scale.

Main Ingredients

For the Poblanos

• 6 large poblano peppers (about 1.2 1.5 lb / 550 680 g)

For the Filling

• 1 lb (450 g) ground turkey, 93% lean or lean.
• 1 tbsp (15 ml) olive oil.
• 1 medium yellow onion, finely chopped ( about 1 cup / 150 g ).
• 3 cloves garlic, minced (≈ 9 g ).
• 1 tsp (2 g) ground cumin.
• 1 tsp (2 g) chili powder.
• 1/2 tsp (1 g) smoked paprika.
• 1/2 tsp (1 g) dried oregano.
• 1/2 tsp (3 g) kosher salt, adjust to taste.
• 1/4 tsp (1 g) black pepper.
• 1/2 cup (120 ml / 130 g) canned black beans, rinsed (optional).
• 1/2 cup (120 ml / ≈85 g) corn kernels.
• 1 tbsp (15 ml) lime juice.
• 2 tbsp (8 g) chopped fresh cilantro (optional).

For the Enchilada Sauce

• 1 1/2 cups (360 ml) red enchilada sauce.
  Optional quick homemade: 1 tbsp oil, 2 tbsp chili powder, 1 tbsp flour, 1 cup (240 ml) stock.

For Assembling & Topping

• 1 1/2 cups (150 g) shredded Monterey Jack or cheddar.
• 1/2 cup (60 g) crumbled cotija (optional).
• 2 tbsp (30 g) sour cream or crema.
• Lime wedges and extra cilantro.

Seasoning Notes

Use warm spice blends. Combine cumin, chili powder, and smoked paprika. Add oregano for herbal depth.
A splash of lime brightens everything.

A dash of soy or Worcestershire boosts umami.
If out of chili powder, use 1 tsp paprika plus 1/4 tsp cayenne.

No cilantro? Use parsley or green onions.

Equipment Needed

• Rimmed baking sheet for roasting.
• Heavy skillet, cast iron ideal.
• 9x13-inch baking dish.
• Tongs and paper towels.
• Mixing bowl and spatula.
• Instant read thermometer recommended. Use to confirm 165° F / 74° C for turkey.

Honestly, I burned one pepper early. Steaming the peppers saved me. This recipe flexes well for weeknights.
Try it for a Healthy Mexican Weeknight Dinner.

It’s a smoky, cozy twist on Chiles Rellenos and Homemade Enchiladas.

Cooking Method

This is my go-to for Turkey Enchilada Stuffed Poblanos Rellenos . I make it when I crave smoky peppers and lighter protein.

My grandma used to say, “char it, then steam it.” It works every time.

Prep Steps

• Do mise en place. Chop onion, mince garlic, open cans. Prep cheese and cilantro.
• Save time: cook filling while poblanos steam. Use one skillet. Clean as you go.
• Safety: watch broiler heat. Use tongs and oven mitts. Keep kids away.

step-by-step Process

1. Char whole poblanos under broiler or gas flame until blistered. 8– 12 minutes .
2. Steam peppers in a bowl covered 10– 15 minutes . Peel and seed gently.
3. Sauté onion in oil over medium high heat. Add garlic and turkey. Cook to 165° F / 74° C .
4. Stir in spices, beans, and corn. Add 2 4 tbsp enchilada sauce to moisten.
5. Stuff peppers and place in a dish with 1/3 cup sauce spread below. Preheat oven to 375° F ( 190° C) .
6. Bake uncovered until sauce bubbles and cheese melts. 12– 18 minutes . Let rest 3 5 minutes .

Visual cues: poblanos should have loose skin. Turkey should show no pink. Sauce must bubble and cheese get golden.

Critical temperature points are bold for safety. Use an instant read thermometer. Heat turkey to 165° F / 74° C . Oven set at 375° F ( 190° C) .

Pro Tips

• Technique: turn poblanos constantly when charring. This avoids one black spot.
• Shortcut: make the Turkey Enchilada Filling Recipe a day ahead. Flavors deepen.
• Mistakes: don’t overstuff. Overfilling makes peppers split. Pat peppers dry to avoid soggy bake.
• make-ahead: cook filling and store refrigerated up to 24 hours . Stuff and bake when guests arrive.

I love pairing these with a quick Homemade Enchilada Sauce or jarred sauce. Try the Black Bean and Corn Enchilada Stuffing for extra texture.

This dish sits between Chiles Rellenos and Turkey Enchiladas . It’s a true Healthy Mexican Weeknight Dinner . Honestly, it’s comfort food with fewer calories.

Try it and tell me how your peppers turned out.

Recipe Notes

Serving Suggestions

Think of these as elevated weeknight eats. The star is Turkey Enchilada Stuffed Poblanos Rellenos . Serve with simple Mexican rice and a crisp cabbage lime slaw.

I love a charred corn ear on the side. A squeeze of lime and extra cilantro wakes the dish up.

If you want to lean into the enchilada vibe, spoon warm Homemade Enchilada Sauce over each pepper. For a lighter plate, pair with a bean salad.

A cold Mexican lager or a tart margarita works wonders.

Storage Tips

Cool peppers to room temp first. Store in an airtight container. Keep in fridge up to 3 days. Reheat in the oven for best texture.

You can freeze the filling separately. It keeps well up to 3 months. Cooked, assembled peppers can freeze too. Wrap tightly and freeze for up to 2 months.

Thaw overnight in the fridge before reheating.

Reheat in a 350° F oven until hot. Check internal temp is 165° F / 74° C . Microwave works for quick meals. Cover to avoid drying.

Variations

Want it vegetarian? Swap turkey for quinoa and mushrooms. Add extra black beans for texture. Try a shredded turkey version using rotisserie meat.

For a true Chiles Rellenos twist, batter and pan-fry stuffed peppers.

Seasonal swap: winter squash in the filling is lovely. In summer, use fresh roasted corn. I sometimes toss in a bit of chipotle for smoky heat.

Nutrition Basics

Each serving is about 320 calories. You get roughly 28 g protein. Fiber lands near 5 g. It’s a leaner take than beef enchiladas.

Turkey cuts fat without losing flavor. Beans add fiber and plant protein.

A quick stat: poblano peppers clock around 1,000 2,000 Scoville units. Mild heat, big flavor.

I made this for friends last month. They went back for seconds. Honestly, the mix of smoky pepper and tangy sauce is addictive.

Try it, tweak it, and make it yours. You’ll love how easy it is to turn this into a weeknight favorite.

Frequently Asked Questions

What's the best way to roast and peel poblanos for Turkey Enchilada Stuffed Poblanos Rellenos?

Char the poblanos evenly under a broiler or over a gas flame until the skin is blistered, then seal them in a bowl covered with cling film or a paper bag for 10 15 minutes so the skins steam loose.

Gently rub off the loosened skin with a paper towel, make a lengthwise slit, and remove seeds while keeping the pepper mostly intact; pat the interior dry to prevent a soggy bake. Tongs and frequent turning while charring help avoid over blackening one spot, and steaming is the single most helpful trick for easy peeling.

How do I prevent the stuffed poblanos from turning soggy during baking?

Pat the peeled peppers dry inside and use only a thin layer of enchilada sauce in the baking dish so sauce doesn't pool under them. Don’t overstuff the peppers leave a little room so the filling heats evenly and bake just until the sauce is bubbling and cheese is melted (about 12 18 minutes), finishing with a quick broil if you want a golden top.

Those simple steps keep the peppers firm and prevent the filling from making them waterlogged.

Can I make Turkey Enchilada Stuffed Poblanos Rellenos ahead of time, and how should I store leftovers?

Yes you can cook the turkey filling and roast the poblanos a day ahead, then assemble and bake when you’re ready; flavors often improve overnight. Leftovers keep well in an airtight container in the fridge for 3 4 days, or freeze assembled (without crema) for up to 2 3 months; thaw overnight in the fridge and reheat in a 350°F oven until the internal temperature reaches 165°F.

For quick reheats, microwave portions covered, then finish under the broiler for a minute to crisp the cheese.

What are good variations or substitutions if I don't have ground turkey or poblanos?

Swap ground turkey for ground chicken, lean beef, or a plant based crumble, adjusting cook time until the meat reaches a safe temperature, or use shredded rotisserie turkey for a juicier texture.

If poblanos are scarce, Anaheim or pasilla peppers work well, and you can make it vegetarian by using cooked quinoa, mushrooms and extra black beans; for a richer chiles rellenos vibe, dip stuffed peppers in a light egg batter and pan-fry before saucing.

How can I make this dish lighter or lower the sodium without losing flavor?

Choose low-sodium enchilada sauce or make a quick homemade sauce to control salt, use 93% lean turkey (or reduce cheese), and bulk up the filling with extra corn, black beans, or sautéed veggies for fiber and volume.

Brightening with fresh lime juice and cilantro boosts perceived flavor so you can use less salt, and swapping full fat crema for a dollop of low-fat yogurt cuts calories while keeping creaminess.

What are the key doneness and safety checks for Turkey Enchilada Stuffed Poblanos Rellenos?

Make sure the turkey filling reaches an internal temperature of 165°F (74°C) and that there’s no pink; the oven stage mainly heats through and melts the cheese. Visually, the sauce should be bubbling and the cheese melted and lightly golden if broiling, watch closely to avoid burning.

Nutritionally, expect roughly 320 kcal and about 28 g protein per serving, though sodium can vary widely with store-bought sauce and cheese, so adjust accordingly.