Poblano Chili Turkey Casserole Recipes

Steps:

• Roast the poblanos over an open flame or under the broiler until charred all over, turning as necessary, about 8 minutes. Put in a bowl and cover with plastic wrap to steam and loosen the skin, about 5 minutes. When cooled, remove the stems and run under cold water to peel off the blackened outer skin and remove the seeds.
• Preheat the oven to 350 degrees F.
• Put 1 piece Colby Jack cheese in the center of each pepper. Pour half of enchilada sauce into an 8-inch square baking dish. Put half of the cheese-filled peppers on top of the enchilada sauce. Repeat with the remaining sauce and peppers.
• Beat the eggs in a large bowl until very frothy. Whisk in the Cheddar, milk, flour and baking powder. Gently pour the mixture over the peppers and sauce in the baking dish.
• Bake until the casserole is set in the center and golden brown all over, about 1 hour. Let rest for 5 minutes. Serve warm.

Steps:

• Preheat broiler. In a large skillet, cook turkey and beef over medium heat until no longer pink, 5-7 minutes, breaking into crumbles; drain., Prepare rice according to package directions. Add rice to meat mixture., Cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, turn peppers. , Fill with turkey mixture; top with enchilada sauce and sprinkle with cheese. Broil until cheese is melted, 1-2 minutes longer. If desired, top with cilantro.

Steps:

• Char poblanos over an open flame (grill or gas stove). Of you cannot either of these methods, broiling these for a few minutes on each side in you oven will also work.
• When skin becomes black and begins to peel away, put peppers in a paper bag to steam.
• When cool, peel skin and remove seeds and membranes. Reserve for later.
• Next, heat oil over med, add turkey and lightly brown.
• Add onion, red pepper, garlic, chilies saute until translucent.
• Next add tomatoes and all seasonings.
• If you like, black beans would be nice at this time as well, but watching calories, I left out of the recipe contents --
• Spray a casserole dish is non-stick spray, and add a layer of the roasted, peeled poblano peppers.
• Next add 1/2 of the cooked turkey mixture.
• Sprinkle with 1/2 cup of reduced fat mexican shredded cheese.
• Top with remaining peppers, then remaining turkey, and the last 1/2 cup of cheese.
• Bake in an oven at 350 for 25 minutes, covered.
• During the last 5 minutes, remove the cover and brown on top until bubbley and delicious.
• Let casserole cool for 5-10 minutes to set, and serve with brown rice or balck beans.

Steps:

• Preheat broiler. In a large skillet over medium heat, cook turkey, crumbling meat, until no longer pink, 5-7 minutes; drain. Add chili and salt; heat through. Stir in 1/2 cup cheese, tomato and green onions., Meanwhile, cut peppers lengthwise in half; remove seeds. Place on a foil-lined 15x10x1-in. baking pan, cut side down; brush with oil. Broil 4 in. from heat until skins blister, about 5 minutes., With tongs, turn peppers. Fill with turkey mixture; sprinkle with remaining cheese. Broil until cheese is melted, 1-2 minutes longer.

Steps:

• HEAT oven broiler. Place rack 6 to 7-inches from heating element of oven. Lay chilies directly on oven rack. Broil 10 to 15 minutes or until chilies are brown and blistered, turning occasionally with tongs. Place chilies in bowl and cover with plastic wrap. Allow to rest 5-10 minutes. Peel skin, remove stems and seeds; chop.
• HEAT oven to 350°F Coat 8 or 9-inch baking dish with no-stick cooking spray.
• HEAT oil in large skillet on medium-low heat. Add onion and tortilla pieces. Cook 1 to 1 1/2 minutes or until onion is tender. Stir in chopped chilies and cheese. Whisk eggs, sour cream, adobo sauce and cilantro. Pour over pepper mixture. Stir to combine. Spoon into prepared baking dish.
• BAKE 35 to 40 minutes or until knife inserted in center comes out clean. Serve warm.