Stuffed Chiles with Turkey
Chiles Rellenos con PavoIn this modern rendition of stuffed poblano chiles I turned to the flavors of Veracruz and seasoned the cooked turkey with capers, raisins, cinnamon, allspice, and cloves, and also added toasted pine nuts. You can use meat from the Basic Cooked Turkey Breast or roasted turkey meat from a deli.
Ingrediënten
Makes 6 servings
- Tomato Sauce for Stuffed Chiles
- 6 large poblano chiles roasted and peeled
- 1 tablespoon olive oil
- 1 medium white onion finely chopped
- 1 medium garlic clove finely chopped
- 6 ripe plum tomatoes peeled and finely chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- ¼ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- 3 cups shredded or chopped cooked turkey meat
- 3 teaspoons raisins
- 3 teaspoons drained small capers
- 3 teaspoons toasted pine nuts
Instructies
- Prepare the tomato sauce.
- Reserve covered off heat.
- Prepare the roasted chiles.
- With a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile.
- Keep the stems intact.
- Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds.
- Put the chiles on a plate and set aside.
- Preheat the oven to 350°.
- Heat the oil in a medium skillet and cook the onion and garlic until softened, 3 to 4 minutes.
- Add the tomatoes and cook, stirring, until most of the juices cook away, 2 to 3 minutes.
- Add the remaining ingredients and mix well.
- Stuff each prepared chile with ½ cup of the turkey mixture.
- Lay the chiles in a rectangular baking pan, cover loosely with foil and bake until heated through, 20 to 25 minutes.
- Reheat the sauce.
- Pour about ¼ cup sauce on each of 4 serving plates.
- Place 1 chile on each plate and serve hot.
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