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Poblano Chili Turkey Casserole

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“Another ground turkey recipe... This is a great make ahead recipe, if you have the extra time to roast the peppers, and assemble later. Wonderful tex-mex flavors and south beach friendly at all phases.”
READY IN:
1hr
SERVES:
6
YIELD:
1 casserole
UNITS:
US

Ingredients Nutrition

Directions

  1. Char poblanos over an open flame (grill or gas stove). Of you cannot either of these methods, broiling these for a few minutes on each side in you oven will also work.
  2. When skin becomes black and begins to peel away, put peppers in a paper bag to steam.
  3. When cool, peel skin and remove seeds and membranes. Reserve for later.
  4. Next, heat oil over med, add turkey and lightly brown.
  5. Add onion, red pepper, garlic, chilies saute until translucent.
  6. Next add tomatoes and all seasonings.
  7. If you like, black beans would be nice at this time as well, but watching calories, I left out of the recipe contents --
  8. Spray a casserole dish is non-stick spray, and add a layer of the roasted, peeled poblano peppers.
  9. Next add 1/2 of the cooked turkey mixture.
  10. Sprinkle with 1/2 cup of reduced fat mexican shredded cheese.
  11. Top with remaining peppers, then remaining turkey, and the last 1/2 cup of cheese.
  12. Bake in an oven at 350 for 25 minutes, covered.
  13. During the last 5 minutes, remove the cover and brown on top until bubbley and delicious.
  14. Let casserole cool for 5-10 minutes to set, and serve with brown rice or balck beans.

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