Click to see a close-up

STUFFED POBLANO CHILES
3 poblano chiles, roasted
1 pound ground turkey *
1 small onion, chopped, 2 1/2 ounces
1 clove garlic, minced
1/2 cup salsa
1 Roma tomato, diced
1 tablespoon chili powder
Salt and pepper, to taste
8 ounces cheddar cheese, shredded

Cool, then peel the chiles. Very carefully cut around the stem end of each chile. Pull out the stem and carefully pull the seeds out with your fingers. You can also just cut a lengthwise slit in them, open them flat and scrape out the seeds and membranes.

Brown the turkey, onion and garlic; drain off any grease. Stir in the salsa, tomato, chili powder and about half of the cheese. Season with salt and pepper, to taste. Fill the chiles with the meat mixture and roll up, if you have split them open. Place cut side down in a baking dish; top with the remaining cheese. Bake at 350 15-20 minutes until the cheese is melted and bubbly.

Makes 3-6 servings
Can be frozen

* You can use ground beef or pork instead of the turkey, if desired.

Per 1/3 Recipe: 694 Calories; 49g Fat; 49g Protein; 17g Carbohydrate; 4g Dietary Fiber; 13g Net Carbs
Per 1/6 Recipe: 347 Calories; 24g Fat; 24g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs

I got this idea from the PBS Latino cooking show "Daisy Cooks". I didn't have an exact recipe to follow since I just had to try and remember what Daisy put in hers and how she made them. I think they turned out quite well but the chiles were very tricky to stuff without them splitting. I'd love to make this dish again but I've got an idea for an easier way to assemble it. I would roast and peel the chiles then split them open and arrange them flat in the baking dish. I'd spread the meat filling over the bottom layer of chiles, top that with another layer of chiles and then the final topping of cheese. It might take a couple more chiles for this version but it would also make more servings. You could substitute Hatch or Anaheim chiles for the poblanos but I think the poblanos have a deeper, smokier flavor when roasted.

The chiles themselves aren't hot at all but I used some hot salsa in mine so it was pretty zesty. Poblano chiles are very large so I've also provided the counts for a half serving for smaller appetites. I would have marked this as suitable for induction but I think it is a little heavy on the cheese. Use your own judgment. Click the photo to see a close-up.


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