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.
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!
- 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
- Preheat oven to 350 degrees F. Spray a 13" x 9" baking dish with nonstick cooking spray.
- 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.
- 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.
- 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.
- 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.