Turkey Stuffed Hatch Chiles

Turkey Stuffed Hatch Chiles | The Blonde Buckeye

Another hatch chile recipe! But the good news is, you could totally use other kinds of chiles, like anaheim, or even a bell pepper works. Anything goes here. But in addition to these being a nice change from the ever-popular stuffed bell pepper, these are incredibly good WHILE being healthy. Did you know that green chiles actually have more vitamin C than citrus fruits?! Neither did I. I love it when things that I love also have amazing health benefits.

Turkey Stuffed Hatch Chiles | The Blonde BuckeyeTurkey Stuffed Hatch Chiles | The Blonde Buckeye

As usual, I also feel the need to tell you that the leftovers are awesome. It really bums me out when they just aren’t nearly as good the day after, so I think this is an important thing to share. Likewise, if something I make is awful as leftovers, I’ll be sure to let you know. I hope you enjoy these!

Turkey Stuffed Hatch Chiles | The Blonde BuckeyeTurkey Stuffed Hatch Chiles | The Blonde Buckeye

Turkey Stuffed Hatch Chiles
Makes 1 - 13" x 9" dish
  • 7 Fresh hatch Chiles (or similar like Anaheim)
  • 2 Tablespoon Olive Oil
  • ½ of a White Onion, Chopped
  • 3 Garlic Cloves, minced
  • 1 pound Ground Turkey Breast
  • 1 teaspoon Chili Powder
  • ½ Teaspoon Cumin
  • Salt & Pepper, to taste
  • 1 - 14 ounce can of Crushed Tomatoes
  • 4 Tablespoons Chicken Stock (or Vegetable)
  • ½ cup shredded Mexican Blend Cheese
  1. Preheat oven to 350 degrees F. Spray a 13" x 9" baking dish with nonstick cooking spray.
  2. Wash & dry chiles. Slice each chile down the side & remove any membrane and seeds with a spoon or by hand. In a medium to large skillet, warm olive oil on medium-high heat & add onions. Cook onion for a few minutes to soften. Add garlic & cook another few minutes. Add turkey & seasonings, cook until turkey is fully cooked & no longer pink. Mix in tomatoes until combined & remove from heat while you prepare the chiles.
  3. To precook chiles: Either blanch chiles by placing them in boiling water for 1-2 minutes, then transfer them into an ice bath. OR, if you have a gas stove/ burner or a grill, you can roast them for about 5 or so minutes, constantly turning, until they are to your liking. Once they are done, line the chiles up in the baking dish with cut side up.
  4. Fill the chiles with the turkey mixture (fill the pan with any remaining turkey that doesn't fit in the chiles). Pour the stock in the bottom of the dish.
  5. Cover with tin foil & cook for 25 minutes. Remove tin foil & sprinkle the tops with cheese. Cook an additional 5 minutes, or until the cheese is melted & bubbly.


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