Poblano stuffed with Turkey Chorizo
- Yield 4 servings
- 4 medium poblano pepper
- 1 pound lean ground turkey
- 2 tablespoons oil
- 3 cloves garlic minced
- 3 tablespoons ground chili
- 1 teaspoon ground cumin
- 1 tablespoon oregano
- 2 tablespoons salt
- 1 teaspoon gound black pepper
- 2 tablespoons white vinegar
- 2 medium tomatoes diced
- 16 ounces salas (your favorite brand)
- 8 ounces low fat shredded cheddar
Roast peppers over either a grill, gas burner or under a broiler until skin is blackened. Place in plastic bag or covered bowl for 10 minutes. Remove skin and slit open along the side to remove seeds.
In a saute pan brown turkey using some oil. When almost browned add minced garlic and saute for 2-3 minutes more. Then add chili powder and cumin and saute for 2-3 minutes more. Add oregano, salt, black pepper, vinegar and diced tomatoes and simmer for 5-10 minutes. Add water if it get's too dry. You want it moist but no excess liquid. Set aside and let cool for 15 minutes.
Preheat oven to 375 and place a little of the salsa in the bottom of a oven proof dish large enough to hold all four peppers. Mix the cooled turkey chorizo with 1/2 the cheese and a couple spoon fulls of salsa. Then place 1/4 of mixture in each pepper and place in dish with slit to the side. spoon remaining salsa over peppers and top with remaining cheese. Bake for 15-25 minutes until heated through and cheese is melted.