Healthy Smothered Rellenos
All the usual Tex-Mex favorites stuffed into roasted poblanos for smothered, enchilada-style peppers that are bursting with flavor - no tortilla needed!
Servings: 4 rellenos
Calories: 277kcal
Ingredients
- 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
Instructions
- 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.