Recipes » Turkey » Turkey Stuffed Poblano

Ingredients (1/2 for lunch, full for dinner)

• Tomato Sauce:
• Olive oil
• 5 or more garlic cloves
• 2 28oz canned tomatoes
• ¼ tsp sugar
• Salt
• Oregano or epizote
• Cilantro
• Chile powder
•  
• Chiles:
• 12 Poblano; roasted
• Oil
• 2 white onions, minced
• 1 lb. ground turkey
• 6 cloves garlic, minced
• 3 lbs. or 6 large tomatoes, 2 lbs pureed and strained, 1 lb peeled, seeded, diced.
• Cilantro
• Epizote
• Hot chiles or powder
• Salt
• 1 apple, peeled, cored, diced
• 1 pear, peeled, cored, diced
• 4 tbsp raisins
• ¼ cup Walnuts
• 2 ripe plantains, heart removed, diced
• 1 peach, peeled, diced
• 4 tbsp brown sugar
• 6 – 8 tbsp flour as needed
• 1 egg, separated, plus 2 white
• Grated Mexican Jack cheese  / Cheddar

Preparation

Sauce:
oil, sauté garlic, add tomatoes, sugar, salt, herbs. 20 minutes till tomatoes are cooked down.

Add pepper and remove from heat. Puree in blender.

Roast peppers till black, bowl cold water. Rinse, pat dry.
Slit, leave tops, remove seed pack. Pat dry.

Sauté 1 onion, 3 minutes. Add turkey and garlic to brown. Remove, and pour off fat.

Same pan, oil, sauté 2nd onion, 5 min. Add pureed and diced tomatoes, epizote, cilantro, hot chiles; simmer, stirring, 10 minutes till tomatoes have reduced.

Reduce to low heat, salt, fruit, sugar, walnuts. 15 minutes till thick and reduced liquid.

Remove. Mix in the turkey.

Oven: 400. Oil a gratin pan.

Salt inside of chiles, Fill, overlap sides, roll in flour on plate till lightly coated.

Beat egg whites stiff, not dry peaks. Beat yolk, fold into whites. Spread over chiles. Spread cheese.

Bake 10 – 15 minutes, till top is brown.

Serve over tomato sauce.