Turkey Chiles Rellenos
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Turkey Chiles Rellenos

Turkey Chiles Rellenos

with Poblano Peppers and Chipotle Sauce

Depending on where you’re from, chiles rellenos can either be stuffed with meat or with cheese. The one constant is that they always feature a soft-roasted green chili that’s stuffed to the brim. We’re going the middle route and filling them with both. Inside these poblanos, there’s a warmly spiced mix of ground turkey and rice, plus a blanket of melted Monterey Jack cheese on top.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

10 ounce

Ground Turkey

½ cup

Jasmine Rice

2 unit

Poblano Pepper

1 unit

Yellow Onion

2 unit

Veggie Stock Concentrate

1 tablespoon

Southwest Spice Blend

1 teaspoon

Chipotle Powder

½ box

Crushed Tomatoes

¼ cup

Monterey Jack Cheese

(Contains Milk)

1 unit


Not included in your delivery

2 teaspoon

Vegetable Oil






Nutrition Values

/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat26 g
Saturated Fat9 g
Carbohydrate67 g
Sugar7 g
Dietary Fiber7 g
Protein42 g
Cholesterol130 mg
Sodium870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small pot
Large Pan


Roast Peppers

Wash and dry all produce. Preheat oven to 425 degrees. Bring 1 cup water and 1 stock concentrate to a boil in a small pot. Halve poblano peppers lengthwise and remove cores. Rub with a drizzle of oil and season with salt and pepper. Place on a baking sheet. Roast in oven until soft, 20 minutes

Cook Rice and Prep

Once liquid is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Meanwhile, halve, peel, and dice onion. Finely chop jalapeño, removing ribs and seeds for less heat.

Make Filling

Heat a drizzle of oil in a large pan over medium heat. Add onion and jalapeño (to taste). Cook, tossing, until soft, 4-5 minutes. Add 2 tsp Southwest spice blend (we sent more) and turkey, breaking up meat into pieces. Cook until no longer pink, 4-5 minutes. Season with salt and pepper. Remove from heat.

Make Sauce

In a small pot, stir together half the crushed tomatoes (we sent more than needed), remaining stock concentrate, ⅓ cup water, remaining Southwest spice blend, and as much chipotle powder as you like (start with a pinch and go up from there). Season with salt and pepper. Bring to a gentle simmer over medium-low heat.

Stuff Poblanos

Once rice is done cooking, add to pan with filling. Toss to combine. Season with salt, pepper, and any remaining chipotle powder, if desired. (TIP: If your pan is not ovenproof, transfer mixture to a small baking dish at this point.) Stuff poblanos with as much filling as will fit. Return to same pan, nestling in remaining unused filling.

Finish and Serve

Drizzle sauce over stuffed poblanos. Sprinkle with Monterey Jack cheese. Bake in oven until cheese melts, 2-3 minutes. Divide stuffed poblanos and filling from pan between plates and serve.