Turkey Enchilada
Poblano Peppers
ACTIVE: 50 min. TOTAL: 1¼ hrs.
23g CARB
If you can’t find poblano peppers, you can
substitute green bell peppers instead.
Enchilada Sauce
1 Tbsp. olive oil
2 cloves garlic, minced
1 15-oz. can no-salt-added
tomato sauce
½ cup low-sodium chicken broth
2 tsp. chopped chipotle in adobo
sauce, plus 1 tsp. adobo sauce
2 tsp. chili powder
½ tsp. ground cumin
1/8 tsp. salt
Stuffed Poblanos
6 large poblano peppers
1 Tbsp. extra-virgin olive oil
1 pound lean ground turkey
1 small onion, diced (½ cup)
2 cloves garlic, minced
1 medium tomato, chopped (1 cup)
¼ cup water
3 Tbsp. chopped fresh cilantro
1 tsp. cumin
½ tsp. dried oregano
¼ tsp. salt
4 6-inch corn tortillas, torn into
bite-size pieces
¾ cup shredded Cheddar cheese
1 avocado, diced
6 Tbsp. sour cream (optional)
- Preheat oven to 400°F. Line a large
rimmed baking sheet with foil or parch
ment 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, ½ 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 pobla
nos on the prepared baking sheet. Roast
until almost tender, 13 to 15 minutes.
4. Meanwhile, heat oil in a large skillet
over medium heat. Add turkey and on
ion; 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.
5. 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.
6. To serve, top each stuffed poblano
half with about ½ Tbsp. avocado and
garnish with ½ Tbsp. sour cream, if
desired.
SERVES 6: 2 stuffed pepper halves each
CAL 345, CARB 23g (fiber 6g, sugars 7g), FAT 20g
(sat. fat 4g), PROTEIN 22g, CHOL 57mg, SODIUM
350mg, POTASSIUM 417mg.
72 DI A BETIC LI V ING / SPR ING 2019
Poblano peppers
are long, dark green
chiles that have
a mild flavor. You can
find them in the produce
section of many
grocery stores.
