Total Time
1hr
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 300°F.
  2. Heat olive oil in pan to medium-high heat.
  3. Once heated, add onion and garlic. Saute 2-3 minutes.
  4. Add carrots and celery. Saute 2-3 minutes.
  5. Add ground turkey and brown.
  6. Add tomatoes and salt and pepper to taste.
  7. Cut one side each of Poblano Chiles and clean out inside, removing all seeds. Wash chilie thoroughly.
  8. Place in oven for 15-20 minutes. This is not necessarily to cook the chilie, just to let it warm together and combine flavors.
  9. 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.
  10. To serve, pour 4-5 T. of the sauce on each plate. Place the stuffed chile pepper on top of the sauce.

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