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Prep Time:50 minsAdditional Time:25 minsTotal Time:1 hr 15 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:50 minsAdditional Time:25 minsTotal Time:1 hr 15 minsServings:6Yield:6 servings
Prep Time:50 mins
Prep Time:
50 mins
Additional Time:25 mins
Additional Time:
25 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsEnchilada Sauce1tablespoonolive oil2clovesgarlic, minced1(15 ounce) canno-salt-added tomato sauce½cuplow-sodium chicken broth2teaspoonschopped chipotle in adobo sauce, plus 1 teaspoon adobo sauce2teaspoonschili powder½teaspoonground cumin⅛teaspoonsaltStuffed Poblanos6largepoblano peppers1tablespoonextra-virgin olive oil1poundlean ground turkey1smallonion, diced (1/2 cup)2clovesgarlic, minced1mediumtomato, chopped (1 cup)¼cupwater3tablespoonschopped fresh cilantro1teaspooncumin½teaspoondried oregano¼teaspoonsalt4(6 inch)corn tortillas, torn into bite-size pieces¾cupshredded Cheddar cheese1avocado, diced6tablespoonssour cream (Optional)
Cook Mode(Keep screen awake)
Ingredients
Enchilada Sauce
1tablespoonolive oil
2clovesgarlic, minced
1(15 ounce) canno-salt-added tomato sauce
½cuplow-sodium chicken broth
2teaspoonschopped chipotle in adobo sauce, plus 1 teaspoon adobo sauce
2teaspoonschili powder
½teaspoonground cumin
⅛teaspoonsalt
Stuffed Poblanos
6largepoblano peppers
1tablespoonextra-virgin olive oil
1poundlean ground turkey
1smallonion, diced (1/2 cup)
1mediumtomato, chopped (1 cup)
¼cupwater
3tablespoonschopped fresh cilantro
1teaspooncumin
½teaspoondried oregano
¼teaspoonsalt
4(6 inch)corn tortillas, torn into bite-size pieces
¾cupshredded Cheddar cheese
1avocado, diced
6tablespoonssour cream (Optional)
DirectionsPreheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper.To prepare sauce: Heat oil in a medium saucepan over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add tomato sauce, broth, chipotle, adobo sauce, chili powder, 1/2 tsp. cumin, and 1/8 tsp. salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes.Meanwhile, prepare stuffed poblanos: Cut each poblano in half lengthwise and remove core and seeds. Place the poblanos on the prepared baking sheet. Roast until almost tender, 13 to 15 minutes.Meanwhile, heat oil in a large skillet over medium heat. Add turkey and onion; cook, breaking the turkey up into smaller pieces, until the turkey is no longer pink and the onion is translucent, 5 to 8 minutes. Add garlic and tomato; cook, stirring, for 1 minute. Add the enchilada sauce, water, cilantro, cumin, oregano, and salt; cover and simmer for 10 minutes. Remove from heat and stir in tortilla pieces.Divide the turkey mixture among the poblano halves, spooning about 1/3 cup into each one. Top each poblano half with 1 Tbsp. cheese. Bake until golden brown and heated through, 15 to 20 minutes.To serve, top each stuffed poblano half with about 1/2 Tbsp. avocado and garnish with 1/2 Tbsp. sour cream, if desired.Originally appeared: Diabetic Living Magazine, Spring 2019
Directions
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper.To prepare sauce: Heat oil in a medium saucepan over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add tomato sauce, broth, chipotle, adobo sauce, chili powder, 1/2 tsp. cumin, and 1/8 tsp. salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes.Meanwhile, prepare stuffed poblanos: Cut each poblano in half lengthwise and remove core and seeds. Place the poblanos on the prepared baking sheet. Roast until almost tender, 13 to 15 minutes.Meanwhile, heat oil in a large skillet over medium heat. Add turkey and onion; cook, breaking the turkey up into smaller pieces, until the turkey is no longer pink and the onion is translucent, 5 to 8 minutes. Add garlic and tomato; cook, stirring, for 1 minute. Add the enchilada sauce, water, cilantro, cumin, oregano, and salt; cover and simmer for 10 minutes. Remove from heat and stir in tortilla pieces.Divide the turkey mixture among the poblano halves, spooning about 1/3 cup into each one. Top each poblano half with 1 Tbsp. cheese. Bake until golden brown and heated through, 15 to 20 minutes.To serve, top each stuffed poblano half with about 1/2 Tbsp. avocado and garnish with 1/2 Tbsp. sour cream, if desired.
Preheat oven to 400 degrees F. Line a large rimmed baking sheet with foil or parchment paper.
To prepare sauce: Heat oil in a medium saucepan over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add tomato sauce, broth, chipotle, adobo sauce, chili powder, 1/2 tsp. cumin, and 1/8 tsp. salt. Bring to a boil. Reduce heat to low and simmer for 15 minutes.
Meanwhile, prepare stuffed poblanos: Cut each poblano in half lengthwise and remove core and seeds. Place the poblanos on the prepared baking sheet. Roast until almost tender, 13 to 15 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add turkey and onion; cook, breaking the turkey up into smaller pieces, until the turkey is no longer pink and the onion is translucent, 5 to 8 minutes. Add garlic and tomato; cook, stirring, for 1 minute. Add the enchilada sauce, water, cilantro, cumin, oregano, and salt; cover and simmer for 10 minutes. Remove from heat and stir in tortilla pieces.
Divide the turkey mixture among the poblano halves, spooning about 1/3 cup into each one. Top each poblano half with 1 Tbsp. cheese. Bake until golden brown and heated through, 15 to 20 minutes.
To serve, top each stuffed poblano half with about 1/2 Tbsp. avocado and garnish with 1/2 Tbsp. sour cream, if desired.
Originally appeared: Diabetic Living Magazine, Spring 2019
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Nutrition Facts(per serving)345Calories20gFat23gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
