Thanks to the great folks at Butterball® for making this recipe post possible. As always, my comments, opinions, and love for the turkey stuffed chile ancho are my own.
For many, the chile relleno is a stuffed, green, poblano chile. End of story. Well, not so fast. That’s certainly the chile relleno most of us know and love, and for good reason. But while these chiles rellenos are delicious, they definitely are not the end of the story, just the beginning of a wonderful story. There are, in fact, many types of stuffed chiles, and today, I want to share a favorite of mine, the chile ancho relleno de pavo or the turkey stuffed chile ancho.
For the uninitiated, a chile ancho is a ripened, then dried, poblano chile. When allowed to ripen, they turn from green to red. They are a little sweeter because of the longer growing time and sometimes they are sold as chile pasilla. But, to me, pasillas are something quite different where I come from. You can find anchos in Mexican markets or, increasingly more often, in the Mexican food section of your local grocery store.
How much do I love thee chile ancho relleno? It’s worth noting here that, while we were growing up, my grandmother made it a point to ask each of us, my cousins, brothers, and me, what we would like to eat for our birthday dinners. My choice was almost always chiles anchos rellenos! That’s how much!
Why do I love thee? I love your smoky, earthy, raisin-like sweetness. I love your spice, your succulent turkey stuffing, and your creamy, red tomato simmering sauce. Absolutely, mouthwateringly, delicious!
In this recipe, for the filling, I used the new, Farm to Family by Butterball®, all natural turkey burger patties. The ground turkey combines perfectly with the sweetness of the chiles, golden raisins and apples. You have to try it!
Farm to Family by Butterball® is produced completely from turkeys raised without antibiotics and is available in select markets. Farm to Family products are American Humane Certified, made from turkeys which were raised on a vegetarian diet based on whole grains containing no animal by-products or hormones.
I used it for my turkey albóndigas in green sauce here.
Now to the recipe:
Turkey Stuffed Chiles Anchos
Prep 15 minutes
From start to finish: 1 hour and 15 minutes
For the filling
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- 1 garlic clove, finely chopped
- 1 pound Farm to Family by Butterball® All Natural Ground Turkey
- 1 cup chopped tomatillos
- 1 green apple, chopped
- 1/2 cup golden raisins
- 1/4 cup chopped pecans
- 2-3 fresh parsley sprigs, finely chopped
- 1/2 teaspoon salt
- 8 chiles anchos
For the sauce
- 4 Roma tomatoes
- 1/4 yellow onion
- 2 garlic cloves
- 1/4 cup vegetable broth
- 1 bay leaf
- 1/2 teaspoon salt
- Sour cream to taste
1. Heat 2 tablespoons olive oil over medium-high heat, sauté onion and garlic for one minute. Add ground turkey and cook for 5 minutes.
2. Mix in tomatillos, apple, golden raisins, pecans, parsley and salt. Cover and let simmer for 20 minutes.
3. In a blender mix tomatoes, onion, garlic, vegetable broth and salt until well blended.
4. In a deep pot, heat one tablespoon olive oil and pour in tomato sauce. Add bay leaf and bring to boil, then simmer for 5 minutes.
5. Very carefully make a cut along one edge of each chile, about 3/4 of the length of the chile. Using your fingers, loosen up the dry seeds, they are usually attached to the stem in the interior of the chile. Remove as many seeds as you can. Repeat until you have finished with all the chiles.
6. By now the turkey filling should be ready. Take one chile, gently with your fingers, open it enough to spoon in filling. You will notice that the skin slowly stretches when you use your fingers. Fill the chile and close it using a wooden toothpick. Repeat, until all are closed with toothpicks.
7. Carefully transfer the chiles to the tomato sauce. Cover and let simmer for 10 minutes, spooning the sauce on top of the chiles now and then.
8. Turn heat off and let them rest for 5 minutes.
9. Serve with a generous amount of sour cream on top. Salt to taste if needed
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This is a sponsored conversation written by me on behalf of Butterball®. The opinions and text are all mine.