Did everyone have a wonderful Thanksgiving yesterday? I certainly did, and I hope you did too!
Does everyone also have some turkey left? Yep, I certainly do … and I hope you do too, because today, I’m bringing you a delicious recipe to use up your leftover turkey that just may make yesterday’s main dish a tad bit jealous!
The Chef and I are huge fans of anything spicy so when thinking about a unique recipe to use up leftover turkey, something Mexican immediately came to mind … and the resulting recipe was born quickly afer that.
Combining leftover turkey with black beans, corn, rice, tongue-tingling spicy salsa, the earthly flavors of cumin & coriander, and the robust flavor of queso fresco — then stuffing that mixture in roasted poblano peppers and baking it all together — yes, my turkey-stuffed poblano peppers are guaranteed to spice up your post-Thanksgiving dinner table!
Turkey Stuffed Poblano Peppers
- 8 large poblano peppers
- 2 cups cooked turkey, shredded or cubed
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can corn kernels, drained
- 1 1/4 cups cooked brown or white rice
- 2 cups salsa, divided
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 2 cups “Mexican” cheese, divided
- 1/4 cup chopped fresh cilantro, optional
- Sour cream, optional
1. Preheat oven to 400°F.
2. Spray a rimmed baking sheet lightly with nonstick spray or cover with parchment paper. Place the poblanos on the baking sheet, and roast them in the oven for 20 to 25 minutes, or until the skin of the peppers becomes dark and bubbly.
3. Remove the peppers from the oven, and allow to cool. Once cool, gently make a slit down the length of each pepper with a small pairing knife. Gently open each pepper, and scoop out the seeds.
4. Combine turkey, black beans, corn, rice, 1 1/2 cups salsa, cumin, coriander, salt, and 1 1/2 cups cheese; stir together until thoroughly mixed.
5. Place the remaining 1/2 cup salsa in the bottom of a 13 x 9 baking dish.
6. Gently spoon the filling mixture evenly into the cavities of the split peppers. Fold the sides of the peppers up to encase the filling, leaving some of the filling exposed. Place peppers snuggly in the baking dish. Top evenly with the remaining cheese.
7. Bake for 20 to 25 minutes.
Notes: The Chef and I like to use queso blanco or queso fresco in this recipe, but shredded “Mexican” cheese blend or even mild cheddar can be used as well. Also, choose whatever type of salsa you like. The Chef and I like spicy, tomatillo-based salsas. If you like tomato-based salsa — whether mild or hot — use that instead. And finally, if you tear a pepper while deseeding or stuffing, it’s okay … just close up the pepper the best you can and bake with the rest.