Description
Delight in the vibrant flavors of these Easy Baked Chili Rellenos, featuring roasted poblano peppers stuffed with a savory cheese and meat filling—all baked to perfection for a healthier twist.
Ingredients
Scale
- 4 fresh poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 pound ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
Instructions
- Preheat your oven to 375°F (190°C). Lightly spray a baking dish with nonstick cooking spray.
- In a skillet over medium heat, add 2 tbsp olive oil. Sauté diced onions and minced garlic until fragrant and golden brown, about 5 minutes.
- Add ground turkey to the skillet along with salt and pepper. Cook until browned, breaking it apart with a wooden spoon.
- While the turkey cooks, roast the poblano peppers over an open flame or under the broiler until blistered on all sides. Allow them to cool before gently peeling off the skin.
- Stuff each roasted pepper generously with the turkey mixture combined with shredded cheeses.
- Place stuffed peppers in the prepared baking dish side by side. Pour enchilada sauce over them and bake for about 25-30 minutes until bubbly and golden on top.
- Serve hot, drizzling extra sauce on plates for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg