serves 4
This is another great Hello Fresh recipe. I’d never had Chiles Rellenos before, and this was absolutely delicious. I had to fiddle with quantities a bit but I was happy with how this turned out, but please leave comments if you improvise and change things up; I’d love the feedback and suggestions!
Ingredients
- olive oil
- Kosher salt and freshly ground black pepper
- 2 cups veggie stock ← I use Better Than Bouillon® Seasoned Vegetable Base to make the stock
- pour out ½ cup of the stock into a separate cup or bowl
- 4 poblano peppers, halved and cores removed ← make sure to slice them so that they make the widest “boat” for holding all the stuffing, see my ‘mistake’ pepper in pic above, lower left
- 1 cup jasmine rice
- 1 yellow onion, diced
- 2 jalapeños, remove ribs and seeds, finely chopped
- southwest spice blend, below is the quantity I used for this recipe
- 2 TBL garlic powder
- 1 TBL cumin
- 1 TBL chili powder
- 1½ lbs ground turkey ← okay to use more if it comes in 1lb packages
- 1 28oz can crushed tomatoes
- 1 tsp chipotle powder
- 1 cup Monterey jack cheese, shredded
Instructions
- Roast the poblanos
- Adjust rack to middle position and preheat oven to 425
- Place poblanos on baking sheet, rub with a drizzle of olive oil and season with salt and pepper
- Roast for about 20 minutes
- Cook rice
- bring 1½ cups veggie stock to boil in a small pot
- once stock boils, add 1 cup rice to pot
- cover, lower heat, and reduce to a gentle simmer
- once rice is done, add to pan with filling
- Make filling
- TIP: use an oven proof pan for this if you have one (see Stuff poblanos instructions)
- heat a drizzle of olive oil in a large pan over medium heat
- Add onion and jalapeño (to taste)
- Cook, tossing, until soft, 4-to-5 minutes
- Add ½ of the southwest spice and the turkey, breaking up meat
- Cook, tossing, until no longer pink, 4-to-5 minutes
- Season with salt and pepper
- Remove from heat
- Make sauce
- In a small pot, stir together the crushed tomatoes, ⅓ cup of veggie stock, remaining Southwest spice, and as much chipotle powder as you like (start with a pinch and add more from there)
- Season with salt and pepper
- Place over medium-low heat and bring to a gentle simmer
- Stuff poblanos
- Once rice is done cooking, add to pan with filling
- Toss to combine
- Season with salt and pepper, and taste to see if you want to add more chipotle powder
- If your pan is not ovenproof, transfer mixture to a small baking dish at this point
- Stuff poblanos with as much filling as will fit
- Place in same pan, nestling in remaining unused filling
- Finish and serve
- drizzle the sauce over stuffed poblanos
- Sprinkle with cheese
- Bake in over until cheese melts, 2-to-3 minutes
- Divide stuffed poblanos and filling from pan between plates and serve