Turkey and Spinach Chile Relleno with Fresh Tomato Sauce

August 30, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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The second Jennie – O Turkey recipe I’m passing along is a recipe for Turkey and Spinach Chile Relleno with Fresh Tomato Sauce. Another healthy and delicious Turkey and Pepper recipe with this one using JENNIE-O® Lean Ground Turkey. Some other ingredients you’ll need are; Cherry Tomatoes, Green Chilies, Red Peppers, Poblano Peppers, Shredded Mozzarella Cheese, and more! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Turkey and Spinach Chile Relleno with Fresh Tomato Sauce
Grilled Poblano peppers stuffed with seasoned ground turkey and baked with a fresh homemade tomato sauce. Just an epic, easy-to-follow Mexican weeknight dinner recipe that’s under 500 calories per serving!

3 cups cherry tomatoes
2 (4-ounce) cans diced green chilies
1 medium white onion, chopped
1 red pepper, chopped
6 cloves garlic, minced
2 tablespoons flax seeds, if desired
juice of 1 lime
¼ cup fresh cilantro

8 medium sized poblano peppers
olive oil cooking spray
2 teaspoons extra virgin olive oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
2 teaspoons dried oregano
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon cumin
½ teaspoon kosher salt
½ teaspoon cayenne
2 cups fresh spinach, chopped
1 cup low-fat shredded mozzarella cheese
1 cup gluten free breadcrumbs
½ cup fresh cilantro, for garnish

1 – Tomato Sauce
2 – In a food processor, combine cherry tomatoes, green chilies, onion, red pepper, garlic cloves, flaxseed, if desired, lime juice and cilantro. Blend mixture until a chunky sauce forms.
4 – Move top shelf to under the broiler. Heat oven to broil. Line baking sheet with foil. Place poblano peppers on baking sheet. Cook under high heat until peppers are blackened. Watch carefully. Once one side is burned, turn it over so other side can cook. All side of pepper should be evenly blackened. Place in large bowl and cover bowl tightly with plastic. Reduce oven temperature to 375°F.
6 – In large Dutch oven or heavy bottomed deep skillet on medium heat, add extra virgin olive oil and ground turkey, breaking it apart with wooden spoon. Add oregano, pepper, garlic powder, cumin, kosher salt and cayenne. Continue to break apart turkey so it is evenly coated with spices. Cook turkey to well-done 14 to 16 minutes or until 165°F as measured by a meat thermometer. Add spinach to turkey mixture. Stir well. Cook 1 to 2 minutes or until spinach is wilted. Add 1 cup tomato sauce to the mixture. Set aside.
8 – Spray 9 x 13-inch baking dish with olive oil spray.Carefully peel skins off the reserved poblanos. It is ok if a little of the charred skin remains, as it will add flavor, but try to get as much skin off as possible. Carefully slice the tops off the peppers and remove seeds. Be delicate in this process so as to ensure that you can keep the shape of the chile intact.Carefully stuff each pepper with a few spoonfuls of turkey and tomato sauce mixture. Lay stuffed peppers side-by-side in baking dish.
10 – Spoon remaining tomato sauce evenly over peppers and sprinkle top with mozzarella cheese. Spray a large piece of foil with olive oil spray and cover baking dish tightly. Bake peppers 20 minutes. Remove foil and top peppers with breadcrumbs. Leave chiles uncovered and bake 5 minutes or until top is browned. Serve with fresh cilantro, if desired.
* Always cook to an internal temperature of 165°F.


Calories 450
Protein 39g
Carbohydrates 40g
Fiber 13g
Sugars 5g
Fat 16g
Cholesterol 85mg
Sodium 920mg
Saturated Fat 3.5g

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