Stuffed Poblano Chiles

The Poblano chile is large enough to stuff with the Chef's tasty ground turkey mix: just add some raisins, mushrooms and taco seasonings when sauteing ground turkey.
For some reason local markets call the Poblano a Pastilla chile. Read about the controversy here on Chowhound.

A Poblano chile imparts a mild heat that sweet raisins undercut nicely. This Mexican style dish is easy to assemble and can be done well in advance; takes about an hour and a half total to prepare (includes baking time.)

The Poblano chiles are from my local Latin market on Adams Blvd. (with a taco truck out front -- their Pupusas are a tasty distraction.) All other ingredients are from the 99c only Stores; although the Chef has purchased Poblano chiles there -- a Latin market has a better size selection for stuffing. Cooked stuffed Poblano chiles freeze well, too.

Ingredients (serves 3 to 4)

• 6 Poblano chiles - choose the largest ones
• 1 pound ground turkey
• 1 small package taco seasoning
• 3/4 cup of raisins
• 6 oz. package mushrooms, sliced
• 1/2 finely chopped onion

Directions

While sauteing all ingredients over a medium heat, prepare Poblano chiles to stuff by cutting out the tops and removing seeds. After sauteing ground turkey mix 10 - 15 minutes, stuff chiles; pressing meat tightly into each one.

 
Place stuffed chiles onto a baking pan and cook uncovered about 45 minutes at 350 degrees. The chile will steam, keeping the notoriously dry turkey meat moist. This recipe works well with hollowed out bell peppers and/or large whole tomatoes.