Poblano Chili Turkey Casserole

1. 1

   Char poblanos over an open flame (grill or gas stove).

2. 2

   Of you cannot either of these methods, broiling these for a few minutes on each side in you oven will also work.

3. 3

   When skin becomes black and begins to peel away, put peppers in a paper bag to steam.

4. 4

   When cool, peel skin and remove seeds and membranes.

5. 5

   Reserve for later.

6. 6

   Next, heat oil over med, add turkey and lightly brown.

7. 7

   Add onion, red pepper, garlic, chilies saute until translucent.

8. 8

   Next add tomatoes and all seasonings.

9. 9

   If you like, black beans would be nice at this time as well, but watching calories, I left out of the recipe contents --

10. 10

    Spray a casserole dish is non-stick spray, and add a layer of the roasted, peeled poblano peppers.

11. 11

    Next add 1/2 of the cooked turkey mixture.

12. 12

    Sprinkle with 1/2 cup of reduced fat mexican shredded cheese.

13. 13

    Top with remaining peppers, then remaining turkey, and the last 1/2 cup of cheese.

14. 14

    Bake in an oven at 350 for 25 minutes, covered.

15. 15

    During the last 5 minutes, remove the cover and brown on top until bubbley and delicious.

16. 16

    Let casserole cool for 5-10 minutes to set, and serve with brown rice or balck beans.

* Per serving · 4 servings · Values may vary.