Turkey Chiles Rellenos

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  2 tsp
• chipotle powder
  ¼ tsp
• crushed tomatoes
  14 oz
• ground turkey
  12 oz
• jalapeño
  1 unit
• jasmine rice
  1 c
• poblano pepper
  2 unit
• vegetable oil
  1 tbsp
• veggie stock concentrate
  2 unit
• yellow onion
  1 unit

🍳 Cookware

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

1. 

   1

   veggie stock concentrate poblano pepper jasmine rice yellow onion jalapeño Southwest Spice Blend ground turkey crushed tomatoes chipotle powder Monterey Jack cheese vegetable oil

   veggie stock concentrate: 2 unit, poblano pepper: 2 unit, jasmine rice: 1 c, yellow onion: 1 unit, jalapeño: 1 unit, Southwest Spice Blend: 2 tsp, ground turkey: 12 oz, crushed tomatoes: 14 oz, chipotle powder: ¼ tsp, Monterey Jack cheese: ½ cup, vegetable oil: 1 tbsp
2. 

   2

   Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Bring ¾ cup water and 1 stock concentrate to a boil in a small pot . Halve poblanos lengthwise; remove cores. Rub with a drizzle of vegetable oil. Season with salt and pepper. Roast on a baking sheet until soft ⏱️ 20 minutes .
3. 

   3

   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 jalapeño, removing ribs and seeds for less heat.
4. 

   4

   Heat a drizzle of vegetable oil in a large pan over medium heat. Add yellow onion and jalapeño (to taste). Cook, tossing, until soft ⏱️ 4 minutes . Add 2 tsp Southwest spice blend and ground turkey, breaking up meat. Cook, tossing, until no longer pink ⏱️ 4 minutes . Season with salt and pepper. Remove from heat.
5. 

   5

   In another small pot , stir together half the crushed tomatoes, remaining stock concentrate, ⅓ cup water, remaining Southwest spice blend, and as much chipotle powder as you like. Season with salt and pepper. Place over medium-low heat and bring to a gentle simmer ⏱️ 5 minutes .
6. 

   6

   Once jasmine rice is done cooking, add to pan with filling. Toss to combine. Season with salt, pepper, and any remaining chipotle powder, if desired. Stuff poblanos with as much filling as will fit. Place in same pan, nestling in remaining unused filling.
7. 7

   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.