Loaded with the usual Tex-Mex favorites like queso fresco, tomatoes, avocado, and olives, these saucy rellenos have all the flavor without the carbs. Roasted poblano peppers have a mild flavor & low spice level so they easily take on the flavors of your stuffing mixture. This is a choose-your-own-adventure sort of dish: if you’d consider adding it to a burrito, go for it. Corn, rice, or pinto beans are all great options to make these even heartier.
This dish is satisfyingly high-protein and low-carb thanks to mostly consisting of veggies, beans, & turkey. The trickiest ingredient here is actually the enchilada sauce, which is where checking the label really counts. Look for 0g added sugar and an ingredient list that’s short & sweet. The best sauces aren’t much more than vinegar, broth, and spices, plus tomatoes for red sauce or tomatillos for green.
Even better, if you feel like killin’ it in the kitchen, make your own! Cookie & Kate has a great recipe that’s one of my favorites.
Whether you’re still running full speed with resolutions or wishing everyone would get back to eating chocolate already, this is a great healthy way to satisfy Tex-Mex cravings. I’ll happily eat Mexican food every day of the week, but at least it doesn’t have to be heavy!
All the usual Tex-Mex favorites stuffed into roasted poblanos for smothered, enchilada-style peppers that are bursting with flavor - no tortilla needed!
- 4 poblano chiles
- 1/2 lb. ground turkey
- 1 cup black beans drained
- 2 roma tomatoes diced
- 1/2 onion diced
- 1 cup queso fresco crumbled
- 1/2 cup olives sliced
- 1/2 cup red enchilada sauce
- 1/2 avocado thinly sliced
- 1/2 cup sour cream
- 1/4 cup green onions sliced
Set poblanos on a foil-lined baking sheet. Roast under the broiler until skin is charred, then turn and repeat for the other side.
Remove chiles and immediately place in a sealed plastic bag to steam. Reduce oven to 350°.
While poblanos are cooling, cook turkey in a large skillet over medium-high heat. When turkey is browned, add black beans, tomatoes, & onions. Cook until onions are translucent.
Remove skillet from heat. Fold in queso fresco & olives.
Carefully peel blackened skins off of chiles, leaving the stems intact. Cut a slit in one side.
Stuff each chile with the turkey mixture and place cut-down in a greased baking pan, p. Pour enchilada sauce evenly over the top.
Bake at 350° for 20 minutes, until sauce is bubbling.
Top with avocado slices, sour cream, & green onions and serve hot.