These baked chiles rellenos use roasted poblano peppers filled with seasoned turkey taco meat and a simple cheese blend. For extra creaminess and protein, top them with a healthy homemade Mexican crema made with yogurt.
Baking the chiles instead of frying makes this version lighter and easier to prepare. It’s a great low-carb main dish that still delivers classic flavor.
How to make baked chiles rellenos with turkey taco meat
This recipe was made with 93% lean ground turkey, but any ground turkey will work. I used homemade taco seasoning for the best flavor, though a store-bought packet is fine.
Prepping the chiles
- Roast the poblanos to char the skin. Broil in the oven about 5 minutes per side, until bubbly and dark in spots. You can also char them over a stovetop burner.
- Seal the hot peppers in foil or a covered container and let them rest for 15 minutes to steam. This makes the skin easy to peel.
- Peel off the charred skin, then make a lengthwise cut from stem to tip and a short perpendicular cut at the top to form a “T” opening.
- Remove seeds carefully—use gloves or a spoon if you prefer. Place the chiles cut side up in a lightly oiled casserole or baking dish and set aside.
Cheese mixture
- In a bowl combine crumbled queso fresco, shredded Monterey Jack, and 1/4 cup finely chopped onion. Mix and set aside.
Taco meat
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add half a green bell pepper (minced) and the remaining onion. Cook until the onion is translucent, about 5 minutes.
- Add 1 pound ground turkey and 2 tablespoons taco seasoning. Cook, stirring and breaking up the meat, until it begins to brown, about 10–12 minutes.
- Pour in 1/2 cup chicken stock and scrape up the browned bits from the pan. Simmer 5 more minutes until turkey is cooked through. Remove from heat.
Assembly
- Preheat oven to 425°F (220°C). Fill each prepared chile with about 1/2 cup of the turkey mixture and a handful of the cheese blend. Divide any remaining cheese among the chiles.
- Bake for 20 minutes until heated through and the cheese is melted. Remove and let rest briefly before serving.
All done—ready to enjoy.
How to serve the chiles rellenos
Serve them on their own for a low-carb dinner, or pair with rice and beans for a more traditional meal. To mellow the heat, top with homemade Mexican crema or guacamole. If you prefer more spice, add creamy avocado sauce or salsa verde/roja.
Storage
Store leftovers in an airtight container in the refrigerator for up to five days. Flavors often improve after a day.
Enjoy!
Recipe details
Easy Chiles Rellenos {Baked Poblano Peppers w/Turkey Taco Meat}
Ingredients
- 6 poblano peppers, rinsed & dried or pasilla peppers
- 1 pound ground turkey (about 450 g)
- 1 tablespoon olive oil
- ½ green bell pepper, minced (about ½ cup)
- 1 small yellow onion, divided (¼ cup reserved for cheese mixture)
- ½ cup chicken stock
- 2 tablespoon homemade taco seasoning (or 1 packet store-bought)
- 5 oz. queso fresco, crumbled (about 1 cup)
- 2 oz. Monterey Jack cheese, shredded (about ½ cup)
Optional Toppings
- Creamy Avocado Sauce
- Homemade Mexican Crema (or store bought)
Instructions
For the chiles
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Arrange poblanos on a foil-lined baking sheet and broil until skin is charred, about 5 minutes per side.
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Fold the foil over the peppers or transfer them to a sealed container and let rest 15 minutes.
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Peel off the skin. Make a lengthwise cut and a short perpendicular cut at the top to create a “T” opening. Remove seeds and place chiles cut side up in a lightly oiled baking dish.
Cheese mixture
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Combine queso fresco, Monterey Jack, and ¼ cup chopped onion. Set aside.
Turkey taco meat
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Heat oil in a skillet. Cook bell pepper and remaining onion until translucent, about 5 minutes.
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Add ground turkey and taco seasoning. Cook until meat browns, about 10–12 minutes.
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Pour in chicken stock, scrape up browned bits, and simmer 5 minutes until fully cooked. Remove from heat.
Assembly
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Preheat oven to 425°F (220°C).
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Fill each chile with ½ cup of turkey and a handful of the cheese mixture. Divide any extra cheese among the chiles.
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Bake for 20 minutes until heated through and cheese is melted. Serve with crema, avocado sauce, or salsa as desired.
Notes
Additional recipe references mentioned in the original post
- Creamy Avocado Sauce (optional topping)
- Healthy Mexican Crema (optional topping)
- Homemade Taco Seasoning
Recommended equipment:
- Large cast iron skillet
- Extra large sheet pan
Watch the accompanying video for a visual guide to roasting, peeling, and stuffing the chiles.
