The last thing you’d think I’d be hungry for after Thanksgiving Day is turkey. But when I heard that a cousin was visiting New Mexico for the holiday, one of my favorite turkey dishes came to mind.
Now, normally when the topic of New Mexico comes up, the first things I think of are sopapillas, those gooey gobs of fried-dough goodness that become absolutely irresistible when drizzled with honey.
But when turkey is involved, I think of another staple of the New Mexico diet: poblano chili peppers. My stomach is fairly delicate when it comes to spicy fare, but poblanos are mild — and make wonderful “cradles” for a turkey-based dish like the one described below.
This recipe yields six servings, and either Sauvignon Blanc or a dry sparkling wine makes an ideal pairing partner.
- 3 large poblano peppers
- 1 Tbsp. olive oil
- 1 package (16-oz.) lean ground turkey
- 1 small red onion, diced
- 1 cup corn kernels
- 1½ tsp. salt
- 1 tsp. ground black pepper
- 2 cups shredded cheddar cheese (divided)
- ¼ cup fresh cilantro, chopped
- Preheat over to 350 degrees F.
- Halve poblanos lengthwise, and remove seeds.
- Line a large baking pan with parchment paper, place poblanos (cut side up) in a single layer, and bake for 15 minutes.
- In a large non-stick pan, heat olive oil over medium-high heat.
- Add ground turkey, onion, corn, salt and pepper.
- Cook, stirring every so often, for about 10 minutes (or until turkey is browned and cooked entirely).
- Remove from heat, and stir in cilantro and 1½ cups cheese.
- Divide the mixture evenly among the poblano halves. Sprinkle with remaining cheese, and bake until poblanos are tender and cheese is melted (about 4-5 minutes).