30-Minute Baked Chile Rellenos with Turkey and Jicama Recipe
A quick and delicious 30-minute recipe for baked chile rellenos filled with a flavorful lean turkey mixture, complemented by a creamy cashew sauce and topped with melted cheese. This healthy twist on a Mexican classic combines roasted poblano peppers with a savory filling of ground turkey, black beans, jicama, and fresh herbs, perfect for a satisfying weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Chiles
- 4 poblano chiles
- 2 teaspoons olive oil
- ½ cup cashew cream
- ½ cup shredded Chihuahua cheese or Monterey Jack cheese
Turkey Filling
- 8 ounces lean ground turkey
- ½ cup diced white onion
- 1 teaspoon minced fresh garlic
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup diced jicama
- ½ cup canned black beans, rinsed and drained
- 1 tablespoon seeded and minced serrano or jalapeño
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat and Roast Poblanos: Heat your oven broiler to high with the rack positioned 6 inches from the heating element. Roast the poblano chiles, turning every few minutes, until they are charred on all sides, which should take about 8 minutes. Transfer them to a bowl, cover with plastic wrap, and allow them to steam for 10 minutes to loosen the skins.
- Cook Turkey Mixture: While the peppers are steaming, heat olive oil in a large skillet over medium heat. Add the lean ground turkey, diced onion, minced garlic, ground cumin, chili powder, kosher salt, and black pepper. Cook the mixture, breaking up the turkey, until the meat is browned, approximately 5 minutes.
- Add Vegetables and Seasoning: Stir in the diced jicama, rinsed black beans, and minced serrano or jalapeño pepper to the skillet. Continue cooking for an additional 2 minutes. Remove from heat and stir in fresh lime juice, chopped cilantro, and ½ cup of cashew cream for a creamy, flavorful finish.
- Prepare Poblanos: Once the peppers have steamed and cooled enough to handle, peel off the charred skin carefully. Cut a slit lengthwise down one side of each chile and remove the seeds to create a cavity for stuffing.
- Stuff and Broil: Increase broiler to high again if necessary, with the rack set 6 inches from the element. Stuff each poblano chile with the prepared turkey mixture. Top each stuffed chile with shredded cheese. Place under the broiler and cook for 1 to 2 minutes until the cheese is bubbly and just beginning to brown.
- Serve: Serve the chile rellenos immediately with extra cashew cream and salsa verde on the side for added flavor and moisture.
Notes
- Roasting the poblanos over the broiler imparts a smoky flavor and makes peeling easier.
- Cashew cream provides a dairy-free alternative while adding creaminess to the filling and garnish.
- Adjust the heat by choosing serrano for a spicier bite or jalapeño for milder heat.
- For a vegetarian version, substitute turkey with a plant-based protein or extra beans and vegetables.
- Use gluten-free certified ingredients if necessary to maintain gluten-free status.
