Fresh, roasted poblano peppers, a delicious ground turkey filling, topped with enchilada sauce and smothered with cheese, this is comfort food at its best!
Using tongs, place the poblanos over an open flame (or broiler), turning often until the skin is completely charred/blistered.
Transfer to a gallon size storage bag (or place in a bowl covered with plastic wrap), close and let them steam for approximately 10-15 minutes, to loosen the skin. Once cool enough to handle, use a tablespoon to scrape the charred skins and discard, being careful to not tear the peppers.
Lay peppers on a flat surface, and make a small slit across the top, and a lengthwise slit along the center, making a “T”-shaped slit. Gently open and remove the seeds and core with a tablespoon. Set aside.
Turkey Filling
Preheat the oven to 350 degrees F.
Spray 9×12 baking dish with cooking spray and pour entire can of enchilada sauce into the bottom.
In a large skillet, brown the ground turkey on medium heat, drain and return to skillet.
Add chopped onions, green pepper, garlic, Rotel tomatoes, tomato sauce, jalapeños, diced green chiles, cumin, salt, pepper and crushed red pepper flakes (if using), and 1/4 cup chopped cilantro. Add 1/4 cup water, mix well. Add bay leaf, reduce heat and simmer for 15 minutes.
Carefully stuff approximately 1/2 cup of turkey mixture into the cavity of each poblano pepper.
Place peppers seam side up in the baking dish, on top of the enchilada sauce. Cover with 1 cup (or more if desired) cheese. Cover dish with aluminum foil and bake for 30 minutes.
Remove from oven. Garnish with cilantro. Serve immediately.