Turkey and Plantain Stuffed Poblano Chiles
- 1 Tbsp canola oil 15 mL
- 2 shallots, finely chopped
- 1 clove garlic, finely chopped
- 3/4 lb ground turkey breast 350 g
- 1/4 cup slivered almonds 60 mL
- 2 ripe plantains, sliced
- 2 cans (5.5 oz/156 mL) tomato paste, unsalted
- 1 tsp freshly ground pepper 5 mL
- 1 tsp dried oregano 5 mL
- 1 tsp fresh thyme 5 mL
- 1 tsp cumin powder 5 mL
- 2 tsp fresh dill, finely chopped 10 mL
- 1/2 cup semi-sweet cooking white wine 125mL
- 1 can (14 oz/398 mL) tomato sauce, unsalted
- 4 poblano chiles, cut in half lengthwise and seeded
- 1. Preheat oven to 350 °F (180 °C).
- 2. In large sauté pan over medium heat, sauté canola oil and shallots until they turn transparent, add garlic and sauté briefly without allowing it to burn.
- 3. Add turkey and mix until incorporated and meat is cooked.
- 4. Add almonds and plantains. Add tomato paste, pepper, oregano, thyme, cumin and dill.
- 5. Add white wine, mix and simmer for 1 minute until sauce has thickened. Remove from heat and reserve. Stuff mixture into poblano chiles. Bake on foil-lined baking sheet for 25 minutes.
- 6. To serve, heat tomato sauce and place 3 Tbsp (45 mL) of it on each plate with one chile on top of sauce.
1 chile with 3 Tbsp (45 mL) filling and 2 Tbsp (30 mL) sauce
|Total Fat||10 g|
|Saturated Fat||2 g|
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