Turkey Chiles Rellenos

🥘 Ingredients

• black pepper
• chipotle powder
  1 tsp
• crushed tomatoes
  1 box
• ground turkey
  20 oz
• jalapeno
  2 unit
• jasmine rice
  1 c
• monterey jack cheese
  1 c
• poblano pepper
  4 unit
• salt
• southwest spice blend
  2 tbsp
• vegetable oil
  4 tsp
• veggie stock concentrate
  4 unit
• water
  ¾ cup, ⅓ cup
• yellow onion
  2 unit

🍳 Cookware

• small pot
• baking sheet
• large pan
• small pot

1. 

   1

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring ¾ cup water and 1 veggie stock concentrate to a boil in a small pot . Halve poblano pepper lengthwise; remove cores. Rub with a drizzle of vegetable oil . Season with salt and black pepper . Roast on a baking sheet until soft, ⏱️ 20 minutes .

   water: ¾ cup, veggie stock concentrate: 4 unit, poblano pepper: 4 unit, vegetable oil: 4 tsp, salt, black pepper
2. 

   2

   Once stock boils, add jasmine rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, ⏱️ 15 minutes . Meanwhile, halve, peel, and dice yellow onion . Finely chop jalapeno , removing ribs and seeds for less heat.

   jasmine rice: 1 c, yellow onion: 2 unit, jalapeno: 2 unit
3. 

   3

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

   southwest spice blend: 2 tbsp, ground turkey: 20 oz, salt, black pepper
4. 

   4

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

   crushed tomatoes: 1 box, water: ⅓ cup, chipotle powder: 1 tsp, salt, black pepper
5. 

   5

   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. Place in same pan, nestling in remaining unused filling.
6. 

   6

   Drizzle sauce over stuffed poblanos. Sprinkle with monterey jack cheese . Bake in oven until cheese melts, ⏱️ 3 minutes . Divide stuffed poblanos and filling from pan between plates and serve.

   monterey jack cheese: 1 c