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The last two Tuesday mornings, my husband has woken up cursing me. Not because I was stealing all of the covers. (Which I totally do) Not because I was snoring. (Ummm girls don’t snore!) Not because I was bed hogging. (Me? Never.) Nope, the last two Tuesday mornings my husband has woke up cursing me, because I felt the need to tell him, when he was soundly sleeping and I was doing my Monday late night ritual of watching RHOO, that the girls were out at our favorite Puerto Vallarta restaurant spots. I mean, this is BIG news, right? Of course he’d want to know. Imagine my surprise, after about five loud yells and a shake that he looked at me with little devil eyes, and didn’t even have to speak, the look alone just said, “Are you freaking serious?” Clearly he doesn’t realize how exciting it is that my OC girls go to our favorite spots in our favorite vacation location.
You would think I would have learned my lesson after the first Monday night, but nope, just this most recent Monday, the same thing happened. The girls were sitting at a table on the beach, when I realized they were at my favorite restaurant to park for the day and have a cocktail at night while the sun sets. Again, utter excitement ensued. And I’m not making any promises it won’t happen again…
One of the first restaurants they went to was this cute little family owned place called Mama Rosa’s, which is probably my second favorite restaurant in all of Puerto Vallarta (this is my number one). I love it not only for its utterly charming character and ambience, but also because it’s a different spin on Mexican food than you usually see. Something that’s hard to come by, even in Mexico where so many restaurants are driven towards what Americans think Mexican food should be.
There are so many things on the menu that I love, mahi mahi el pastor, shrimp empanadas and filet with chocolate sauce to name a few, but there’s one thing there I’ve been dying to try – a take on a chile relleno, stuffed with ground beef and then smothered with a creamy sauce and sprinkled pomegranates. Apparently it’s a very traditional Mexican dish, and the part that is so interesting to me, is it’s not deep-fried.
That dish has always floating around in my head for some reason, and even though I’ve never tried it, I’m seriously intrigued how the absence of a deep-fry will taste, so of course that means I’ve come up with my own.
This version takes roasted poblano chiles, and stuffs them to the brim with a homemade turkey chorizo, chopped shrimp and juuust a touch of jalapeno cheese. They’re then baked, and smothered with my favorite low-cal poblano “cream” sauce, and finished off with a little bit of Mexican queso fresco.
Seriously delicious, and I didn’t miss the deep-fried version in the least – you won’t either!
- 1 pound ground turkey breast
- 4 new Mexican chiles
- ¼ apple cider vinegar
- ¼ onion roughly chopped
- 3 garlic cloves
- ½ teaspoon cumin
- ½ teaspoon crushed red pepper flakes
- ½ oregano
- 2 teaspoons salt
- 2 tablespoons olive oil
- ½ cup chopped onion
- 2 garlic cloves, minced
- 3 tablespoons flour
- 2 cups chicken stock
- 1 roasted poblano chile
- ½ teaspoons salt
- ¾ cup greek yogurt
- 6 poblano chiles
- 1 medium onion, sliced thin
- 1 pound shrimp
- 1 cup queso fresco
- Drain and de-stem and seed. Transfer the chiles to a blender along with the vinegar, onion and garlic. Purify. Add the chile puree, and remaining ingredients to the turkey, mix until combined.
- Turn the oven on to broil and place the rack on the very top insert. Place all of the poblanos (including the one for the sauce) on a baking sheet. Put under the broil until blistered and black, turn, repeat. Once they are charred transfer to a bowl and cover with plastic, let set for five minutes. Reduce heat to 375 degrees.
- Peel most of the skin off the poblano and reserve one for the sauce. Using a pairing knife split each poblano open wide enough to fit filling in. Set aside.
- Chop shrimp.
- Once chorizo is cooked through, add shrimp back in.
- Using a spoon, stuff peppers with chorizo and shrimp mixture. Transfer to a sheet pan and pop in the oven for 10 minutes until hot.
- Serve with poblano cream sauce and queso fresco.
Sarah @ Running On Brie says
This looks oh-so-delicious! Chili rellenos might just be my favorite food in the world…and I love the idea of trying them with turkey chorizo (and of course a poblano cream sauce). PS. Cafe de Olla is my favorite spot in Puerto Vallarta too. I’ll be sure to try Mama Rosa’s next time!
Nicole says
Ooooooo shut up!!! What do you get there?? I LOVE, obv, the margs, but also just love their fundido and garlic fish! You have to try Mama Rosa’s next time!!
Ashley says
Ugh that poblano cream sauce! I want to just go ahead and drizzle some into my mouth haha This looks seriously awesome – I love all your mexican dishes!!
Nicole says
Thanks Ashley!!
Chris @ Shared Appetite says
These are absolutely stunning Nicole! You had me at turkey chorizo… and then again and that poblano cream sauce… I totally am putting this on my “to make” list! Pinned 🙂
Nicole says
THE TURKEY CHORIZO, so good! And so good for you! Thanks Chris!
Monet says
I’m about to wake up my husband to tell him how delicious this looks and sounds! We’ll be making it soon!
Nicole says
Hahahahaha don’t blame me when he gets the devil eyes like mine did! 🙂
Sarah says
This looks divine! Does the “¼ apple cider vinegar” = ¼ cup?
Nicole says
Yes! Updating!
Rachel @ Bakerita says
My family has an apartment in Nuevo Vallarta (right near PV) and I totally have my favorite restaurants in the area, but I’ve never been to either of your faves! Definitely need to try them, but in the meantime – this meal looks absolutely unreal and I NEED to try it! Pinned, and definitely gonna be making for dinner soon.
Nicole says
So jealous! If I had a permanent place to stay I’d never leave! You have to try Mama Rosa’s! Thanks girl!
Bri | Bites of Bri says
Nicole, that story! That’s totally something I would do and also something my husband would do 🙂 These chile rellenos look perfect! I love how they’re healthier than the restaurant version.
Consuelo - Honey & Figs says
Oh My – These chilis couldn’t look any tastier! I love the flavor combo!
marcie says
This looks absolutely amazing! I love these flavors, and that turkey chorizo sounds like something I need ASAP. 🙂
Nicole says
THanks Marcie!