recipes
Ancho Chiles Stuffed with Turkey Picadillo
Submitted by Goya®
- Servings
- cook method
- prep
- cook
- ready
- 8
- Bake/Roast
- 30 minutes
- 1 - 2 hours
- Less than 2 hours
Ingredients
- PICADILLO STUFFING
- 1 1/2 pounds Butterball® Fresh Ground Turkey
- Goya® adobo with pepper, for taste
- 1/2 cup Goya® extra virgin olive oil, divided
- 1 cup finely chopped white onion
- 2 tablespoons Goya® minced garlic
- 2 pounds tomatoes, peeled and finely chopped
- 1 packet Goya® with cilantro and tomato
- 2 bay leaves
- 1/4 teaspoon dried thyme
- 1/2 cup raisins
- 1/2 cup pitted coarsely chopped Goya® manzanilla olives
- 1/2 cup slivered almonds
- 1/4 cup finely firmly packed cilantro
- 1/4 cup finely chopped firmly packed parsnips
- 6 mint sprigs, stems removed and finely chopped
- CHILIES
- 8 large Goya® ancho chilies, chilies should be intact, flexible and as large as possible
- 4 ounces Goya® piloncillo, grated
- 1/2 (inch piece) Goya® cinnamon stick
- 2/3 cup Goya® red wine vinegar
- 1/2 teaspoon Goya® adobo with pepper
- SAUCE
- 2 cups sour cream
- 1/2 cup finely diced onion
- 1/2 teaspoon salt
- 1/4 cup finely chopped firmly packed cilantro
- Directions
- Serving Suggestions
-
FOR PICADILLO STUFFING: Preheat oven to 350°F.
Season turkey with adobo; set aside.
Heat 1/4 cup of the olive oil in medium saucepan on medium heat. Add onion and cook until translucent. Add garlic; cook for 1 additional minute. Add tomatoes, cilantro and tomato seasoning packet, bay leaves and thyme. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes. Stir in raisins; cook for 10 minutes. Set aside.
FOR CHILES: Leaving stem on, make lengthwise slit in each chili. Remove seeds and white veins.
Put 4 cups of water in saucepan. Add pilocillo, cinnamon, vinegar and adobo. Brint to boil; reduce heat. Simmer 5 minutes. Add chilies, cover, remove from heat, and let stand for 8 minutes. Drain chilies on paper toweling.
Stuff chilies with picadillo. Place in 13×9-inch baking dish. Cover with foil and bake 15 minutes, or until heated through.
FOR SAUCE: Meanwhile, heat sour cream, onion and salt in saucepan on medium-low until warm but not boiling. Stir in cilantro; keep warm. When ready to serve, pour sauce over the chilies.
Note: The stuffing can be made in advance and refrigerate. Add the herbs when ready to stuff the chilies.
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