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)
- For the Filling: 1 tbsp (15 ml) olive oil
- For the Filling: 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
- For the Filling: 3 garlic cloves, minced (≈9 g)
- For the Filling: 1 tsp (2 g) ground cumin
- For the Filling: 1 tsp (2 g) chili powder
- For the Filling: 1/2 tsp (1 g) smoked paprika
- For the Filling: 1/2 tsp (1 g) dried oregano
- For the Filling: 1/2 tsp (3 g) kosher salt (adjust to taste)
- For the Filling: 1/4 tsp (1 g) black pepper
- For the Filling: 1/2 cup (120 ml / 130 g) canned black beans, rinsed and drained (optional)
- For the Filling: 1/2 cup (120 ml / ≈85 g) corn kernels (fresh, frozen, or canned)
- For the Filling: 1 tbsp (15 ml) lime juice
- For the Filling: 2 tbsp (8 g) chopped fresh cilantro (optional)
- For the Enchilada Sauce: 1 1/2 cups (360 ml) red enchilada sauce (store-bought or homemade; low-sodium if preferred)
- For Assembling & Topping: 1 1/2 cups (150 g) shredded Monterey Jack, Oaxaca, or mild cheddar
- For Assembling & Topping: 1/2 cup (60 g) crumbled cotija or queso fresco (optional)
- For Assembling & Topping: 2 tbsp (30 g) sour cream or Mexican crema (for serving)
- For Assembling & Topping: Extra cilantro leaves and lime wedges for garnish
Instructions:
- Roast and steam poblanos: Place whole poblanos on a rimmed baking sheet under a broiler or over an open gas flame and char evenly until skin is blistered and blackened on all sides, about 8–12 minutes.
- Steam to loosen skins: Transfer charred peppers to a bowl and cover with plastic wrap or seal in a paper bag; let steam 10–15 minutes to loosen skins.
- Peel and seed: Gently peel off loose skin, make a lengthwise slit in each pepper and remove seeds and membranes while keeping the pepper intact to form a pocket; pat dry and set aside.
- Cook the turkey filling: Heat olive oil in a medium or large heavy skillet over medium-high heat. Sauté chopped onion until translucent, about 3–4 minutes, then add garlic and cook 30–60 seconds.
- Add and brown turkey: Add ground turkey, break up with a spoon, and cook until no pink remains, about 5–7 minutes (cook to an internal temperature of 165°F / 74°C).
- Season and finish filling: Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper and cook 1–2 minutes to bloom the spices. Add black beans and corn, and 2–4 tablespoons enchilada sauce or lime juice to moisten; remove from heat and stir in cilantro if using.
- Preheat oven and prepare dish: Preheat oven to 375°F (190°C). Pour about 1/3 cup (80 ml) enchilada sauce into the bottom of a 9x13-inch baking dish and spread to coat.
- Stuff the peppers: Gently stuff each poblano pepper with the turkey enchilada mixture without overstuffing so the pepper retains its shape.
- Arrange and top: Arrange stuffed peppers seam-side down in the baking dish, spoon remaining enchilada sauce evenly over the peppers, and top with shredded cheese.
- Bake and finish: Bake uncovered 12–18 minutes until sauce is bubbling and cheese is melted and lightly golden. Optionally broil 1–2 minutes to brown cheese—watch carefully. Let rest 3–5 minutes before serving; internal temperature should be 165°F / 74°C.
- Serve: Garnish with crumbled cotija or queso fresco, a drizzle of crema or sour cream, extra cilantro leaves, and lime wedges. Serve with rice, slaw, or grilled corn if desired.