I don’t think I can find enough ways to use and eat poblanos. Even tonight, I topped my duck quesadillas with a tomatillo poblano sauce I made.
If I search my own blog, I am sure I would find that Mexican dishes our my most popular recipes of choice. I have made quite a variety of Mexican dishes including this gorgeous looking SPICY MEXICAN PAICHE; or this all-American MEATLOAF dish turned Mexican; and many a HAMBURGER with a Mexican flair.
My Turkey Chorizo Stuffed Poblanos make me realize how much work and how many steps I am willing to execute in making my dishes. I have been noticing this a lot lately. Some very small steps that I used to bypass, I now do all the time. I do it because as I appreciate cooking more, I understand how little steps make a big difference in recipes. I am also aware of this fact because I create even more dishes for me to clean. Tonight, I just finished eating a chickpea curry dish I made. The base of my dish was a jarred pumpkin curry sauce that I wanted to get out of my pantry. I couldn’t just use the sauce. I deepened the curry flavor by adding spices to roasted onions and coconut milk to better balance the jarred sauce.
To give some idea on many steps and different flavors I added to the filling, you will note in the collage two pictures down how I began with adding chorizo spice to the ground turkey. I added multiple types of peppers including jalapenos and green chilies. I also added beer, cilantro and finished by adding a tomato, onion ancho powder sauce I made. Are you getting the idea.
The initial cast of characters for the ground turkey.
The building of the poblano stuffing.
The prepping and stuffing of the poblanos.
The Turkey Chorizo Sutffed Poblanos plated.
Turkey Chorizo Stuffed Poblanos
Chorizo Ground Turkey
- 3 Lbs Ground turkey
- 3 Tbsp Chorizo seasoning
- 1 Whole Beer
- 2 Whole Jalapenos diced
- 2 Tsp Olive oil
- 5 Ounces Green Chilies
- 1/2 Whole Red & Green Pepper diced
- 2 Cans Black Beans
- 1 Bunch Cilantro rough chop
- 1 Pint Grape tomatoes
- 2 Whole Yellow onions diced
- 2 Tsp Ancho chili powder
- 1 Tsp Olive Oil
- 8 Whole Poblanos
- 8 Ounces Mozzarella
- 8 Ounces Shredded Mexican cheese blend
Begin by adding oil to a skillet. Once warm, add the tomatoes, onions and ancho chili powder. Roast until the tomatoes blister, about 8 minutes or so. Let cool. Puree in a blender and set aside.
In a 325 degree oven, add the poblanos after laying out on a tray. Roast for 30 - 40 minutes until charred. Place in a paper bag or closed container and let sit for 20 minutes. Once cool, peel the outer skin and cut down the middle of one side of the poblano. Set aside until the ground turkey chorizo is ready.
In a Dutch oven, heat oil on medium high heat. Add the turkey and begin to brown. As the ground turkey browns, add the chorizo seasoning. Once browned, drain the excess liquid. With the excess liquid drained, add in the beer and turn up the heat. Cook until the beer has reduced. Next, add in the jalapenos, green chilies and the green & red peppers. Mix well.
Next add the cilantro and mix well. Now add the black beans and finish by adding the tomato, onion ancho sauce.
Now it is time to put the whole dish together. Take the chorizo stuffing and add a good amount to the poblanos. Follow this step by topping with a slice of mozzarella. Finish by adding the shredded Mexican cheese blend. Add to a 325 degree oven and cook for 3 minutes or so. You want to cook until the cheese has a good melt.
Serve and enjoy!