Ingredients:
4- fresh poblano chiles
1lbs ground turkey
1 clove garlic, minced
1/2 med onion, chopped
1 can of your favorite salsa (or as much as you want)
2 cups Mexican Blend shredded cheese
salt and pepper to taste
flour and egg for dredging
oil for frying
Directions:
Using a Broiler - preheat broiler to 400 F. Line a baking sheet with foil and place clean peppers. Roast in oven, turning frequently, until blistered evenly. Remove peppers from oven and let sweat in a plastic ziplock bag, this will help skin peel off easier.
Using a Gas Burner - Roast pepper over open flame, turning frequently. Once blistered evenly place in ziplock bag to sweat. Once sweated to where the skin is peeling off, under cool running water peel off skin, pull off stem and clean out seeds and ribs.
While peppers are sweating, in a large skillet sweat onion and garlic, then add ground turkey, salt and pepper to taste. Cook until turkey is cooked all the way through, remove to bowl (draining the grease). In the bowl mix turkey, salsa, and cheese.
Make slit in one side of pepper and stuff with the turkey mixture. Secure edge with toothpick, dredge through egg and then flour. Fry in oil (either deep fry or pan fry) until golden brown. Place on plate lined with a paper towel to drain.
I served these with black beans and brown rice. Enjoy!
