Baked Chile Rellenos with Homemade Turkey Chorizo and Poblano Cream Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 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
Poblano Cream Sauce:
  • 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
For the chorizo: In a large non-stick skillet, toast the chiles for a few seconds on each side until they become pliable, do not burn. Remove from the heat and cover with water, let steep for 30 minutes.
  1. 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.
  2. 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.
  3. 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.
For the sauce: Heat a medium saucepan to a medium heat, add oil. Add in onions and garlic, season with salt and pepper; cook until onion and garlic are cooked, about three minutes. Whisk in flour, cook for one minute. Slowly whisk in hot chicken stock, add salt. Bring to a boil and reduce to a simmer until thickened. Once thickened, transfer half to a blender with the roasted poblano pepper, blend until smooth. Transfer back to saucepan. With the heat on low, stir in Greek yogurt. Season to taste with salt and pepper.
Assembly. Season shrimp with salt and pepper. Heat a large non-stick skillet over a high heat. Add a tablespoon of olive. Add shrimp and sliced onions. When shrimp become pink, remove. Add chorizo and cook with the onions until cooked through.
  1. Chop shrimp.
  2. Once chorizo is cooked through, add shrimp back in.
  3. 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.
  4. Serve with poblano cream sauce and queso fresco.
Nutrition Information
Serving size: 1 pepper
Recipe by Cooking for Keeps at