Ingredients
- 5 large or 10 small poblano peppers
- 1 1/2 tbs avocado oil
- 1 lb lean ground turkey
- 1/2 lb ground chorizo
- 1 small white onion, diced
- 1 large jalapeño pepper, diced
- 1 cup shredded Mexican blend cheese (I like Tillamook brand best)
- 1/2 cup queso fresco, crumbled
- 1 cup white queso dip, melted
- 1/2 cup cilantro, rough chopped
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- salt + pepper to taste
Instructions
- 1. Heat grill to 400 degrees. *these can also be cooked in the oven if you don’t have an outdoor grill - also at 400 degrees
- 2. In a medium skillet add avocado oil and heat to medium heat.
- 3. Sautée diced jalapeños and onion until tender, about 5-7 minutes. Set aside.
- 4. In a large mixing bowl combine ground turkey, chorizo, shredded cheese, 1/4 cup of the cilantro, garlic powder, chili powder, salt and pepper.
- 5. Add sautéed onions, peppers and combine meat mixture well with your hands.
- 6. Next slice poblano peppers lengthwise and remove seeds, leaving stems attached.
- 7. Place peppers on a parchment lined cookie sheet.
- 8. Carefully stuff poblanos with raw meat mixture, making sure to press meat down into the pepper. Filling each one just a tad over the top, creating a slight mound.
- 9. Sprinkle with crumbled queso fresco and remainder of chopped cilantro.
- 10. Place sheet pan directly on grill grate, close lid and let cook for 20 minutes or until meat is cooked through completely.
- 11. Just before peppers are finished cooking, heat queso dip in microwave for 1-2 minutes.
- 12. Remove pan from grill or oven. Immediately drizzle melted queso dip with a spoon over peppers and serve.