Poblano Chili Turkey Casserole

keelyshaw's Note:

Another ground turkey recipe... This is a great make ahead recipe, if you have the extra time to roast the peppers, and assemble later. Wonderful tex-mex flavors and south beach friendly at all phases.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6

Yield: 1.0 casserole

• 10 poblano peppers
• 1 lb ground turkey
• 1 onion (diced)
• 1 red pepper (diced)
• 1 teaspoon olive oil
• 4 garlic cloves
• 4 ounces diced green chilies (canned)
• 14 ½ ounces diced tomatoes with green chilies
• 2 teaspoons cumin
• 2 teaspoons Mexican chili powder
• 1 teaspoon coriander
• ¼ teaspoon cayenne pepper
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 cup 2% cheddar cheese

Directions:

1. 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.
2. When skin becomes black and begins to peel away, put peppers in a paper bag to steam.
3. When cool, peel skin and remove seeds and membranes. Reserve for later.
4. Next, heat oil over med, add turkey and lightly brown.
5. Add onion, red pepper, garlic, chilies saute until translucent.
6. Next add tomatoes and all seasonings.
7. If you like, black beans would be nice at this time as well, but watching calories, I left out of the recipe contents --
8. Spray a casserole dish is non-stick spray, and add a layer of the roasted, peeled poblano peppers.
9. Next add 1/2 of the cooked turkey mixture.
10. Sprinkle with 1/2 cup of reduced fat mexican shredded cheese.
11. Top with remaining peppers, then remaining turkey, and the last 1/2 cup of cheese.
12. Bake in an oven at 350 for 25 minutes, covered.
13. During the last 5 minutes, remove the cover and brown on top until bubbley and delicious.
14. Let casserole cool for 5-10 minutes to set, and serve with brown rice or balck beans.

Reviews

[Pikake21]

YUM! This was so good and healthy--I made it for PAC Spring 2009, and I will definitely be making it again and again. I wasn't sure if 10 poblanos was a mistake (seemed a bit much, and the cashier asked me what I could be possibly doing with it!), but it made all the sense in the world once I assembled the dish. Rave reviews from picky eaters as well! Thanks keelyshaw! Update: To steam the peppers, I throw them in a bowl with a small amount of water, cover with seran wrap, and then microwave. This cuts down the prep time, and makes them easy to peel.

[JustRick6573]

Intersting taste, but NOT a good choice for kids. I made this for my dad when he came to visit, and we both loved it. But my kids and wife didn't care for it at all. Way too spicy for my 3 and 5 year olds. I had to give them peanut-butter and jelly instead. And prep time is a lot more than 30 minutes, considering you have to roast, steam, allow to cool, and then peal the pablonos.