Ingredients:

  • 8 medium poblano peppers
  • 1 tbsp Avocado oil
  • 12 oz Lean ground turkey
  • 2 oz Mexican chorizo, removed from casing
  • 1 cup Cooked black beans, rinsed and drained
  • 1 cup Frozen corn kernels, thawed and dried
  • 1 small Red onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Smoked paprika
  • 1 tsp Ground cumin
  • 1/2 cup Reduced-fat Monterey Jack cheese, shredded
  • 1/4 cup Fresh cilantro, chopped
  • 1/2 cup Non-fat Greek yogurt
  • 1 whole Lime, zested and juiced
  • 1/2 tsp Chipotle powder

Instructions:

  1. Place whole poblano peppers directly over a gas flame or 3 inches under a broiler. Turn frequently until the skin is 80% blackened and bubbling.
  2. Immediately place the charred peppers into a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes to loosen the skins.
  3. Gently rub the blackened skin off the peppers. Make a small lengthwise slit in each pepper and carefully remove the seeds, keeping the stems intact.
  4. In a large cast-iron skillet over medium-high heat, brown the ground turkey and chorizo. Drain any excess rendered fat if necessary.
  5. Add the red onion, corn, and black beans to the skillet. Sauté until the corn is slightly toasted and the onion is translucent.
  6. Stir in the garlic, smoked paprika, and cumin. Cook for 1-2 minutes until fragrant. Remove from heat and fold in the shredded cheese and cilantro.
  7. Carefully stuff each prepared poblano pepper with the meat and bean mixture. Place on a baking sheet and warm in a 350°F oven for 5-10 minutes to melt the filling.
  8. In a small bowl, whisk together the Greek yogurt, lime juice, lime zest, and chipotle powder to create the lime crema. Drizzle over the warm peppers before serving.