So as you know, I’m gradually dipping my toes back in the meat-flavored water after a short hiatus during the season of Lent. One my first meat-centric recipes back on the wagon was this delicious turkey-spinach-feta turkey burgers. Jonathan and I decided to take the leftovers and recreate one of our favorite restaurant dishes at home: chile rellenos.
We started out by roasting the Poblano peppers on the grill, along with ears of corn and skewered veggies.
To roast the peppers, we blackened them on the grill, then put them in a bowl and covered them with plastic wrap and let them sweat it out a while.
(Emily would be so proud!) Then we just peeled off the skin. Easy peasy 😉 Or easy pepper-y.
While these guys hung out on the grill, we cooked the ground turkey in a pan with some leftover mushrooms and taco seasoning. (No pictures…it’s just boring ol’ meat.)
The next step was a little more involved, but not necessarily complicated. We rolled the peeled peppers around in some flavor to get them ready for the “batter.”
Then I dipped the floured and stuffed peppers in the mix, and from there, it was a trip to a nice, hot olive oil bath.
Look how crispy! Just like the pros.
With a side of homemade guac and some chips, it was the perfect Mexican feast. Not too shabby for my first try, if I do say so myself.