Chile Relleno

 Traditional chili stuffed with ground turkey with red tomato sauce and Mexican rice.


6 portions
48 min.


  • 500 Grams of ground turkey meat or turkey breast (Peacock)
  • 1/4 Tbsp cinnamon powder
  • 1/4 Tbsp thyme
  • 2 cloves of garlic
  • 1/2 Tbsp pepper powder
  • 4 Tablespoons of vegetable oil
  • 1/4 cup onion, finely chopped
  • 2 roasted, peeled and chopped tomatoes
  • 1 Male Banana
  • 1/4 cups of raisins
  • 6 Chiles poblanos
  • 1 tablespoon of salt
  • 2 tablespoons of white vinegar
  • 3 Eggs (separated)
  • 1/2 cup of flour
  • Frying oil


Mix the beef with the cinnamon, thyme, pepper, and garlic.

Heat the oil in a frying pan and cook the meat until it is slightly cooked.

Now brown in the pan the onion for 2 minutes and add the tomato, cook for 5 more minutes.

Return the meat to the frying pan and mix, continue cooking. Add the plantain, stir, cover and simmer for 15 minutes.

Add raisins and almonds, cook for 5 more minutes and remove from heat.

Burn the poblano peppers in a comal or directly in the fire until they are totally black. Place in a bag and let them sweat for 5 minutes. Remove the chiles from the bag, peel and wash them.

Make an incision in the middle of each chile to fill them and remove the veins and seeds. Place in a deep bowl with water, salt and vinegar and allow to sit for 15 minutes.

Fill each chili with the minced filling.

Beat the egg whites until stiff, add the yolks and finish beating.

Prepare a frying pan with oil to fry, a plate with the beaten eggs and another plate with the flour.

Pass each chili through the egg, then through the flour and then fry in the oil until they are lightly browned.



Serve with tomato sauce and rice.

Products used in this recipe

Turkey Grinding

Package 500gr
More details

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