These baked chiles rellenos use roasted poblano peppers filled with seasoned turkey taco meat and a simple cheese blend. Finish them with a dollop of homemade Mexican crema or a creamy avocado sauce for extra flavor and protein. They’re lighter than traditional fried chiles rellenos and make a great low-carb main course.
Baking the peppers eliminates the need for an egg batter and frying, making the recipe quicker and healthier while still delivering rich, savory flavors.
How to make baked chiles rellenos with turkey taco meat
This recipe was made with 93% lean ground turkey, but any lean ground turkey will work. I used a homemade taco seasoning; a store-bought packet is an easy substitute.
Prepping the chiles
- Roast the poblano peppers to char the skin. Place them under the broiler about 5 minutes per side, or roast on a stovetop pan, until the skin is bubbly with dark spots.
- Seal the hot chiles in foil or a covered container and let them rest 15 minutes so they steam—this makes the skin easy to peel off.
- Peel the skin from each chile.
- Make a lengthwise cut starting near the stem, then a short perpendicular cut at the top to form a “T” shape. This opening makes filling easier.
- Remove the seeds carefully with a spoon or by hand—wear gloves if you prefer to avoid skin contact with the seeds. Place the prepared chiles cut-side up in a lightly oiled casserole dish and set aside.
Cheese mixture
- In a bowl, combine crumbled queso fresco, shredded Monterey Jack, and 1/4 cup chopped onion. Stir and set aside.
Taco meat
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1/2 cup minced green bell pepper and the remaining chopped onion. Cook about 5 minutes until the onion is translucent.
- Add 1 pound ground turkey and 2 tablespoons taco seasoning (or one packet). Cook, stirring and breaking up the meat, until it begins to brown, about 10–12 minutes.
- Pour in 1/2 cup chicken stock and scrape any browned bits from the pan. Simmer 5 more minutes until the turkey is cooked through. Remove from heat and set aside.
Assembly
- Preheat the oven to 425°F (220°C). Stuff each chile with about 1/2 cup of the turkey mixture and a handful of the cheese mixture. If you have extra cheese, divide it among the chiles.
- Place the baking dish in the oven and bake for 20 minutes, until the chiles are heated through and the cheese melts.
Serve warm. These make a satisfying low-carb meal on their own or pair well with rice and beans for a heartier plate.
Toppings and serving suggestions
To cool the heat:
- Homemade Mexican crema or store-bought crema
- Fresh guacamole
To add heat:
- Creamy avocado sauce
- Salsa verde or salsa roja
Storage
Store cooled chiles rellenos in an airtight container in the fridge for up to five days. Flavors often meld overnight, so leftovers can taste even better the next day. Reheat in the oven or microwave until warmed through.
Enjoy!
If you tried this recipe, please leave a review and star rating in the comments—I’d love to know how it turned out!
Easy Chiles Rellenos {Baked Poblano Peppers w/Turkey Taco Meat}
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Ingredients
- 6 poblano peppers, rinsed & dried (or pasilla peppers)
- 1 pound ground turkey (93% lean recommended)
- 1 tablespoon olive oil
- 1/2 cup green bell pepper, minced
- 1 small yellow onion, divided (¼ cup reserved for the cheese mixture)
- 1/2 cup chicken stock
- 2 tablespoons homemade taco seasoning (or 1 packet store-bought)
- 5 oz queso fresco, crumbled (about 1 cup)
- 2 oz Monterey Jack, shredded (about ½ cup)
Optional toppings
- Creamy Avocado Sauce
- Mexican crema (homemade or store-bought)
Instructions
For the chiles
- Arrange poblano peppers on a foil-lined baking sheet with space between each pepper.
- Broil until the skin is charred and bubbly, about 5 minutes per side.
- Move chiles to one side of the pan, fold foil over and seal, or place in a covered container. Let rest 15 minutes.
- Peel off the charred skin.
- Make a lengthwise cut from stem to tip and a short perpendicular cut at the top to form a “T”. Remove seeds with a spoon or gloved hands.
- Place chiles cut-side up in a lightly oiled casserole dish and set aside.
Cheese mixture
- Mix queso fresco, Monterey Jack, and ¼ cup chopped onion in a bowl. Set aside.
For the turkey taco meat
- Heat olive oil in a large skillet over medium heat.
- Add bell pepper and remaining onion; cook until translucent, about 5 minutes.
- Add ground turkey and taco seasoning. Cook until starting to brown, 10–12 minutes.
- Stir in chicken stock, scrape up browned bits, and cook another 5 minutes until turkey is cooked through. Set aside.
Assembly
- Preheat oven to 425°F (220°C).
- Fill each chile with ½ cup turkey and a handful of the cheese mixture. Distribute any remaining cheese among the chiles.
- Bake for 20 minutes until heated through and cheese is melted.
- Serve hot with crema, guacamole, or salsa as desired.
Video
Notes
Recipes mentioned
- Creamy Avocado Sauce (suggested as a topping)
- Healthy Mexican Crema (suggested as a topping)
- Homemade Taco Seasoning (optional)
Recommended equipment
- Large cast iron skillet
- Extra-large sheet pan
Watch the video to see the full process and for helpful visuals while making these baked chiles rellenos.
