Enchilada Sauce
1 tablespoon olive oil
2 cloves garlic, minced
1 (15 ounce) can no-salt-added tomato sauce
½ cup low-sodium chicken broth
2 teaspoons chopped chipotle in adobo sauce, plus 1 teaspoon adobo sauce
2 teaspoons chili powder
½ teaspoon ground cumin
⅛ teaspoon salt
Stuffed Poblanos
6 large poblano peppers
1 tablespoon extra-virgin olive oil
1 pound lean ground turkey
1 small onion, diced (1/2 cup)
2 cloves garlic, minced
1 medium tomato, chopped (1 cup)
¼ cup water
3 tablespoons chopped fresh cilantro
1 teaspoon cumin
½ teaspoon dried oregano
¼ teaspoon salt
4 (6 inch) corn tortillas, torn into bite-size pieces
¾ cup shredded Cheddar cheese
1 avocado, diced
6 tablespoons sour cream (OptionalDirections
Step 1
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper.
Step 2
To prepare sauce: Heat oil in a medium saucepan over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add tomato sauce, broth, chipotle, adobo sauce, chili powder, 1/2 tsp. cumin, and 1/8 tsp. salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
Step 3
Meanwhile, prepare stuffed poblanos: Cut each poblano in half lengthwise and remove core and seeds. Place the poblanos on the prepared baking sheet. Roast until almost tender, 13 to 15 minutes.
Step 4
Meanwhile, heat oil in a large skillet over medium heat. Add turkey and onion; cook, breaking the turkey up into smaller pieces, until the turkey is no longer pink and the onion is translucent, 5 to 8 minutes. Add garlic and tomato; cook, stirring, for 1 minute. Add the enchilada sauce, water, cilantro, cumin, oregano, and salt; cover and simmer for 10 minutes. Remove from heat and stir in tortilla pieces.
Step 5
Divide the turkey mixture among the poblano halves, spooning about 1/3 cup into each one. Top each poblano half with 1 Tbsp. cheese. Bake until golden brown and heated through, 15 to 20 minutes.
Step 6
To serve, top each stuffed poblano half with about 1/2 Tbsp. avocado and garnish with 1/2 Tbsp. sour cream, if desired.Directions
Step 1
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper.
Step 2
To prepare sauce: Heat oil in a medium saucepan over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add tomato sauce, broth, chipotle, adobo sauce, chili powder, 1/2 tsp. cumin, and 1/8 tsp. salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
Step 3
Meanwhile, prepare stuffed poblanos: Cut each poblano in half lengthwise and remove core and seeds. Place the poblanos on the prepared baking sheet. Roast until almost tender, 13 to 15 minutes.
Step 4
Meanwhile, heat oil in a large skillet over medium heat. Add turkey and onion; cook, breaking the turkey up into smaller pieces, until the turkey is no longer pink and the onion is translucent, 5 to 8 minutes. Add garlic and tomato; cook, stirring, for 1 minute. Add the enchilada sauce, water, cilantro, cumin, oregano, and salt; cover and simmer for 10 minutes. Remove from heat and stir in tortilla pieces.
Step 5
Divide the turkey mixture among the poblano halves, spooning about 1/3 cup into each one. Top each poblano half with 1 Tbsp. cheese. Bake until golden brown and heated through, 15 to 20 minutes.
Step 6
To serve, top each stuffed poblano half with about 1/2 Tbsp. avocado and garnish with 1/2 Tbsp. sour cream, if desired.
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