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Receta Texi Mexi Stuffed Poblanos
by Crystalball

Texi Mexi Stuffed Poblanos

Sorta a healthy take on the old Fried Chille Relleno. With lots of veggies and ground turkey meat it's a much healthier altenative.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 4

Va Bien Con: queso, mexican rice, salsa

Wine and Drink Pairings: Margaritas, Corona w/ Lime, coronaritas

Ingredientes

  • 2 poblano peppers
  • 1 med red onion finely diced
  • 1 can diced tomatoes drained
  • 1 can white corn drained
  • 2 galic cloves grated
  • 1 lbs ground turkey
  • 1 cup diced mushrooms
  • 1/2 cup shredded colby jack cheese
  • Seasoning
  • evoo
  • worsteshire sauce
  • garlic salt
  • pepper
  • salt
  • taco / fajita seasoning packet

Direcciones

  1. In a lage pot boil enough water to cover the two peppers. Once the water is boiling put the peppers in and continually rotate them for 3 min. Take out immediately and put in an Ice bath to stop the cooking process. Preheat the oven 350
  2. Now in a large saute pan begin to brown the turkey meat in a little evoo. before the meat is all the way browned stir in the mushrooms, garlic and the onions then begin to season to taste with all the seasonings. Once the meat is done and the veggies tender stir in the tomatoes, and Corn let simmer for 5 min. remove from heat and let cool down for atleast ten min. Now take your dried poblanos and cut down the middle lengthwise, and take out the meat on the inside. If your poblanos won't lay upright by themselves use an upsidedown muffin pan and place them inbetween the grooves. Now stuff them with your turkey and veggie mixture and top with a sprinkle of cheese. Bake for 12-15 min. Best seved over mexican rice.