I love the day after Thanksgiving. I always go back and revisit my favorite dishes from the day before. But when you find yourself overflowing with leftover turkey and aren’t in the mood for turkey sandwiches, make a delicious turkey stuffed chile relleno.
This is a tasty recipe inspired by my friend Blanca Aldaco who has the beautiful Aldaco’s restaurant on Stone Oak Parkway. The ingredient amounts are not specific, so to speak, because we’re working with leftovers. I’ve never measured any of the ingredients in this dish-I just add what I like and season till it tastes good. It’s VERY easy.
First, roast your poblano peppers. I spread them on a cookie sheet with the broiler on. Once they’re a bit charred (not too much) on all sides I put them in a ziplock bag and let them ‘steam’ for about 5-10 minutes. When they’re cool enough, peel off the outer skin and remove the tops and scrape the seeds out.
Shred or chop your turkey into a bowl. Add some chopped onion, cilantro, a little chopped tomato and a small 6oz block of softened cream cheese. Mix it all together really well—salt and pepper if needed. If mixture appears too dry you can always add a dash of olive oil or even chicken broth.
Stuff your turkey mixture into the poblano peppers and bake at 350 for about 15-20 minutes. Top with your favorite white cheese or salsa. Serve with one of your favorite sides from the day before. For a great breakfast idea…check out Aldaco’s Gourmet Breakfast Chile Relleno in my “Favorite Restaurants Recipes” section.
- 1 Onion, small
- 1 Tomato, small
- Cilantro, enough to add flavor
- 3-6 oz Cream cheese
- White Cheese or Salsa for Garnish
- Poblano Peppers