Chiles Stuffed with Spicy Ground Turkey

Name: Chiles Stuffed with Spicy Ground Turkey (Chiles Rellenos con Picadillo de Pavo)
Yield: 8 chiles rellenos
Cuisine: Mexican
Ingredients: 1 potato, peeled, cut into tiny cubes, and fried; 2 cups tomato sauce; ½ cup sliced green olives; ½ cup diced dried apricots; 1 cup tomato paste; ¼ cup ancho chile powder; ¼ cup dry sherry; 1 pound ground turkey; 3 cloves garlic, minced; 1 tablespoon vegetable oil; 1 green bell pepper, seeds and membranes removed, finely chopped; 1 white onion, finely chopped; Roasted Tomato-Chipotle Salsa; 5 large eggs, separated; Vegetable oil or lard, for frying; Vegetable oil or lard, for frying; 8 poblano chiles, roasted, peeled, slit lengthwise, and seeded; all-purpose flour seasoned with salt and pepper, for dredging; all-purpose flour seasoned with salt and pepper, for dredging; all-purpose flour seasoned with salt and pepper, for dredging; ½ cup toasted sliced almonds; ¼ cup golden raisins; 1 teaspoon salt; ½ teaspoon Tabasco sauce

Chiles Rellenos con Picadillo de Pavo

Preparation info

8
chiles rellenos

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Turkeys are a New World bird, and one variety is known to have been domesticated by the Aztecs in the Yucatán forests. When I was looking for healthy alternatives with which to stuff chiles rellenos, I decided this Mexican native was an ideal choice.

Ingredients

Roasted Tomato-Chipotle Salsa
1 tablespoon vegetable oil
3 cloves garlic</

Americas
Mexico
Main course
Central America

Method

Prepare the Roasted Tomato-Chipotle Salsa and keep warm.
In a large skillet, combine the oil, garlic, onion, and green pepper; cover and sweat over medium heat until soft, 6 to 7 minutes. Stir in the chile powder, tomato paste, and turkey sauté until cooked through, separating the pieces with a wooden spatula.
Pour in the sherry and tomato sauc