Put leftover Thanksgiving turkey to good use in Rach's chile rellenos with homemade Salsa Verde and Enchilada Sauce.
- 6 large poblano peppers
- Extra-virgin olive oil (EVOO)
- 6 to 8 slices bacon, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, grated or finely chopped
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 2 tablespoons Chipotle Tabasco
- Salt and pepper
- 1 to 1 ½ cups chicken or turkey stock
- ½ cup cooked creamy polenta
- 1 ½ to 2 pounds leftover turkey, chopped
- 2 cups shredded sharp yellow cheddar cheese (8 ounces), divided
- 2 cups shredded pepper jack cheese (8 ounces), divided
- Salsa Verde (recipe below)
- Enchilada Sauce (store-bought or homemade, recipe below)
- Thinly sliced red onion dressed with lime juice, salt, and pepper
- 1 ½ to 2 pounds tomatillos, peeled
- 1 white onion, cut into thick slices or wedges
- 4 cloves garlic, crushed
- 2 jalapeño peppers, or 3 serrano peppers
- Olive oil cooking spray
- Salt and pepper
- 1 teaspoon ground cumin , or about ⅓ palmful
- One handful cilantro tops
- 2 limes, juiced
- 2 teaspoons honey or light agave
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 2 teaspoons chili powder, or ⅔ palmful
- 1 teaspoon ground cumin, or ⅓ palmful
- One 14-ounce can fire-roasted crushed tomatoes
- ½ cup chicken or beef stock (use vegetable broth to make this vegetarian)
For the turkey rellenos preparation, char and blister poblanos under broiler on high or over the flame on a gas stovetop. Place in a bowl and cover to cool. Peel peppers and cut them lengthwise, remove the seeds. Arrange them on the bottom of a casserole dish.
In a medium-size skillet over medium heat with one turn of the pan of EVOO, add the chopped bacon and cook until crispy. Remove the bacon to a towel-lined plate, reserve. Add the onions and garlic to the skillet, and cook until tender, 3 to 4 minutes. Season with smoked paprika, cumin, chipotle Tabasco, salt and pepper, continue to cook 1 minute. Add the stock and cooked polenta, then stir to combine. Add the leftover turkey, fold to combine and remove from the heat. Add half of each of the cheeses to the turkey mixture, then divide mixture evenly between the poblanos. Top with the remaining cheese, transfer to the oven and bake until browned and bubbly, 20 to 30 minutes
For the salsa verde, if you have a grill basket, prepare a grill to medium-high to high heat. Or, preheat broiler to high and set a rack in the upper third of the oven.
Arrange the tomatillos, onions, garlic and peppers in the grill basket (if grilling) or on a baking sheet (if broiling), spray lightly with olive oil spray and season with salt and pepper. Cook veggies until charred, then remove and discard the garlic skin.
Transfer to a food processor and add cumin, cilantro, juice of 2 limes and honey. Purée into a salsa then remove to a bowl.
For the enchilada sauce, heat EVOO in small saucepot over medium heat and saute the onions and garlic until tender, about 7 to 8 minutes. Season with salt and pepper, chili powder and cumin. Add the fire-roasted tomatoes and stock, reduce heat to low and simmer 10 minutes.
Serve Turkey Rellenos topped with Salsa Verde, Enchilada Sauce, creme and red onions.