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Recipe Rehab™ Turkey & Spinach Chile Relleno with Fresh Tomato Sauce

Recipe Rehab™ Turkey & Spinach Chile Relleno with Fresh Tomato Sauce

Serves: 4


  • Tomato Sauce In a food processor, combine cherry tomatoes, green chillies, onion, red pepper, garlic cloves, flaxseed, if desired, lime juice, and cilantro. Blend mixture until a chucky sauce forms.
  • POBLAND PEPPERS 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 at 375°F.
  • TURKEY SPINACH FILLING 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 ti 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 of until spinach is wilted. Add 1 cup tomato sauce to the mixture. Set aside.
  • STUFF PEPPERS 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. Next, you stuff each pepper with a few spoonfuls of turkey and tomato sauce mixture. Lay stuffed peppers side-by-side in baking dish.
  • BAKE PEPPERS 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.


3  cups cherry tomatoes
2  4-ounce cans diced green chillies
1  medium white onion chopped
1  red pepper chopped
6  cloves garlic minced
2  Tbsps flax seeds, if desired
  juice of 1 lime
1/4  cup fresh cilantro
8  medium sixed poblano peppers olive oil cooking spray
2  tsps extra virgin olive oil
1  20-ounce package JENNIE-O® Lean Ground Turkey
2  tsps orengo
1  tsp black pepper
1  tsp garlic powder
1  tsp cumin
1/2  tsp kosher salt
1/4  tsp cayenne
2  cups spinach, chopped
1  cup low-fat shredded mozzarella cheese
1  cup gluten free breadcrumbs
1/2  cup fresh cilantro, for garnish