So that you know – I’m also a personal chef. Yes, personal chef, so if you’re in the area and you need help getting dinner done – just click here -> Contact
I made this dish on site – in my client’s house, so easy but full of flavor. For me, poblano is not spicy at all but for Debbie the lady I cooked this dish for – it’s a little spicy. She said it might not work because she has scratchy throat due to her recent flue, but I told her the spice will actually help her scratchy throat. I use to make my daughter kimchi soup whenever she had cold and sore throat and it works for her. She feels better after having spicy soup. So I suggested the same for Debbie and she liked it.
- 1 pound ground turkey breast
- 1 cup frozen corn
- 1 shallot chopped
- 3 large poblanos seeded and halved
- a handful cilantro chopped
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon garlic onion
- 1 cup Mexican cheese, shredded
- 2 tablespoons olive oil
- salt and pepper
Heat the oven to 375 degrees. Line a baking pan with foil or parchment paper. Arrange the poblanos skin side up. Bake for 5 minutes, just enough to soften but not overcooked. Leave the oven on.
Heat a pan with oil, add the turkey, cook until brown. Add the corn cilantro, chili powder, cumin, smoked paprika, garlic powder, garlic onion, and shallot, stir to mix well. Remove from the heat.
Use the same baking pan you baked the poblanos. Line the poblanos and fill each one with turkey mixture. Sprinkel the cheese on top, put them bake in the oven. Bake for 10 minutes or until the cheese has melted.