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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
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Cook'n in Mexico |
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Stuffed Poblano Chile Peppers |
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Serves: 6 Print this RecipePaula Blevins-Russell - Alabaster, Alabama Bake-Off® Contest 40, 2002 Poblano chiles are dark, sometimes almost black, green chiles with a rich flavor. The darker the color, the richer the flavor, which can vary from mild to snappy. Using lean ground turkey saves calories and fat, but lean ground beef is also tasty. Or for a spicier flavor, try seasoned ground pork sausage. 6 poblano chili 1 pound lean ground turkey 1 (1 1/4-ounce) packet taco seasoning mix 1 (15-ounce) can black beans, drained, rinsed 1 (11-ounce) can vacuum-packed whole kernel corn with red and green peppers, drained 8 ounces (2 cups) shredded light Mexican cheese blend 1 (14 1/2-ounce) can stewed tomatoes, undrained, chopped 1 (4 1/2-ounce) can chopped green chilies __Paula Blevllis-Russell ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Heat oven to 350°F. Spray 13 x 9-inch (3-quart) glass baking dish with nonstick cooking spray. Cut opening in one side of each chile. Carefully remove seeds and membranes, leaving top stem intact; rinse and drain well. Spray large skillet with nonstick cooking spray. Add ground turkey; cook over medium-high heat for 7 minutes or until no longer pink and thoroughly cooked, stirring frequently. Add taco seasoning mix; mix well. Add beans, corn and 1 cup of the cheese; mix well. With small spoon, stuff chiles with turkey mixture. Place in sprayed baking dish. Lightly spray tops of chiles with cooking spray. In small bowl, combine tomatoes and green chiles; mix well. Pour over stuffed chiles in baking dish. Bake at 350°F. for 30 to 40 minutes or until chiles are tender. Sprinkle with remaining 1 cup cheese. Bake an additional 3 minutes or until cheese is melted. Nutrition Per Serving: Calories 400; Protein 32g; Carbohydrate 33g; Fat 15g; Sodium 1390mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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