Baked Turkey Chile Rellenos
Creamy baked turkey and cheese stuffed chilies with a crispy topping, perfect for a flavorful and hearty meal that appeals to comfort food lovers and family dinners.
Ingredients
Instructions
- Lightly coat an 11 x 7 inch baking dish with nonstick cooking spray.
- Arrange chilies in the dish and top half of each with Jack cheese and turkey, cutting as necessary to fit chilies.
- Fold the edges of the chilies together and place seam side down in the dish.
- In a medium bowl, combine flour, baking powder, and salt.
- In another bowl, whisk together the milk and eggs.
- Add the milk and egg mixture to the flour mixture, beating until smooth.
- Pour the batter over the chilies in the dish.
- Bake at 450°F (232°C) for 15 minutes.
- Remove from oven and turn off the heat.
- Sprinkle the grated cheddar cheese over the top and return to the oven for 1 minute to melt the cheese.
- Serve immediately.
Tips & Substitutions
For a lighter version, consider using ground turkey instead of cooked strips. You can also substitute the Jack cheese with a low-fat cheese to reduce calories. If you want to add some spice, toss in diced jalapeños or a pinch of cayenne pepper to the batter. For a gluten-free option, use a flour alternative like almond flour or a gluten-free blend.
Serving Suggestions
These Baked Turkey Chile Rellenos are delightful when served with a side of Mexican rice or a fresh garden salad. Top with a dollop of sour cream or guacamole for added creaminess. They also pair beautifully with Spicy Texas Corn Cake for a complete meal. Garnish with fresh cilantro for an added burst of flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, place the dish in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also microwave individual portions, but the oven will help maintain the texture of the dish.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Turkey Chile Rellenos contains roughly 342 calories, with 16g protein, 51g carbohydrates, and 8g fat. It is an excellent source of protein (31% of the Daily Value) and calcium (29% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2353mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh chilies instead of canned ones?
Absolutely! Fresh poblano or anaheim chilies can be used instead of canned. Just roast them until the skin is charred, peel off the skin, and remove the seeds before filling. This will enhance the flavor and texture of your dish.
Can I make this dish ahead of time?
Yes, you can prepare the dish a day in advance. Assemble the turkey and cheese in the chilies and pour the batter over them, then cover and refrigerate. Bake it fresh just before serving for the best texture and taste.
What can I substitute for milk in this recipe?
You can substitute the non-fat milk with almond milk or any plant-based milk for a dairy-free version. For a creamier texture, use coconut milk or cashew milk, which will add a subtle flavor while keeping it rich.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).