- 1 can La Preferida Cheddar Cheese Sauce (15 oz.)
- 1 pkt. La Preferida Fajita Seasoning (1.25 oz.)
- ½ lb. ground turkey
- 6 poblano peppers
- ½ med. onion, diced
- 1 cup kale, chopped
- ½ cup La Preferida Black Beans
- ½ cup La Preferida Whole Kernel Corn, drained and rinsed
- ½ cup cilantro, chopped
- 2 Tbsp. La Preferida Olive Oil
- 1 Tbsp. garlic, minced
- 1 tsp. La Preferida Chipotle Salsa
Preheat your oven to 350º
While the oven preheats, slice poblano peppers in half (lengthwise), and brush both sides with olive oil. Arrange poblanos on a baking sheet, cut side up, and bake for 5 minutes. Take poblanos out of the oven and let them cool — leave oven on.
In a pan, heat olive oil and sauté onions and garlic until translucent, then add fajita seasoning and mix well — do not burn! Add ground turkey and mix well, taste for seasoning. Once cooked through, remove from heat and set aside.
In a separate pan, heat corn, kale, and black beans, then add turkey mixture and mix well. Spoon turkey mixture into poblano peppers and bake for 20 minutes.
While the peppers bake, heat cheddar cheese sauce according to package instructions and add chipotle salsa — feel free to add more than 1 tsp. if you prefer more heat.
When ready, remove peppers from oven and serve while warm, drizzling cheese sauce over them — enjoy!
Suggestion from the Chef
These peppers pair perfectly with our Spanish Rice!