Chiles Rellenos
- Number of Servings: 4
Ingredients
4 poblanos6 oz queso fresco (won't melt, only browns) or queso anejo (will melt)1 lb ground turkey6 mushrooms, chooped1/4 onion, chopped1 small zucchini, choppedEither Chipotle Tabasco sauce or Mrs. Dash Chipotle Seasoning for flavor
Pre-heat oven to 350
Take either a griddle (better) or a skillet and put it on med high heat. Put the poblanos on the griddle, you're going to sear the skins and make them softer. Once you've seared all sides, cut a slit in each pepper along the length and gently cut out the vein and the seeds. Set aside
Brown the turkey with 1/2 the chipotle seasoning.
Saute the veggies with 1/2 of what is left of the chipotle seasning.
Take each pepper and fill with meat and veggies. When almost full, put a slice of cheese inside each pepper.
Bake for 20-30 minutes. top with the rest of the seasoning
Number of Servings: 4
Recipe submitted by SparkPeople user BAINDEGAEL.
Take either a griddle (better) or a skillet and put it on med high heat. Put the poblanos on the griddle, you're going to sear the skins and make them softer. Once you've seared all sides, cut a slit in each pepper along the length and gently cut out the vein and the seeds. Set aside
Brown the turkey with 1/2 the chipotle seasoning.
Saute the veggies with 1/2 of what is left of the chipotle seasning.
Take each pepper and fill with meat and veggies. When almost full, put a slice of cheese inside each pepper.
Bake for 20-30 minutes. top with the rest of the seasoning
Number of Servings: 4
Recipe submitted by SparkPeople user BAINDEGAEL.
Nutritional Info Amount Per Serving
- Calories: 383.1
- Total Fat: 21.3 g
- Cholesterol: 124.7 mg
- Sodium: 589.3 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 2.5 g
- Protein: 35.3 g
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