Prep 1 hr
Cook 0 mins
Stuffed Poblano Chilies in a Walnut sauce. I was inspired by something I ate in a restaurant and then modified another recipe that I found at another website.
- 4 poblano chiles
- 1 lb ground turkey
- 1 cup carrot, chopped
- 1⁄2 white onion, finely chopped
- 5 garlic cloves, minced
- 1 cup celery, chopped
- 1 (11 ounce) can Mexican-style tomatoes
- 2 tablespoons olive oil
- salt and pepper
- 2 teaspoons walnut oil
- 3⁄4 cup nonfat plain yogurt
- 3⁄4 cup fat free cream cheese
- 1 teaspoon salt
- 1⁄2 teaspoon nutmeg
- 1 teaspoon Splenda sugar substitute
- 1 cup chicken broth
- hot sauce
- Preheat oven to 300°F.
- Heat olive oil in pan to medium-high heat.
- Once heated, add onion and garlic. Saute 2-3 minutes.
- Add carrots and celery. Saute 2-3 minutes.
- Add ground turkey and brown.
- Add tomatoes and salt and pepper to taste.
- Cut one side each of Poblano Chiles and clean out inside, removing all seeds. Wash chilie thoroughly.
- Place in oven for 15-20 minutes. This is not necessarily to cook the chilie, just to let it warm together and combine flavors.
- To make sauce, combine first 6 ingredients as listed above. Beat until smooth. Add chicken broth last - 1/2 cup at a time until you reach desired thickness - you want it to be a little bit runny. Add hot sauce as needed, you want the sauce to be on the sweet side. Sauce is served at room temperature.
- To serve, pour 4-5 T. of the sauce on each plate. Place the stuffed chile pepper on top of the sauce.