Ingredients

The following ingredients have 6 Servings
  • 6 large poblano peppers
  • 3 cups mashed potatoes (leftovers or mash 3 medium
  • boiled Russet potatoes with butter and stock or milk
  • season with salt and pepper)
  • 2 cloves garlic
  • grated or finely chopped
  • 2 jalapeño peppers
  • 1 red
  • 1 green
  • seeded and finely chopped
  • 1 teaspoon ground cumin
  • 1 small
  • 3-ounce brick cream cheese
  • softened
  • 2 cups (8 ounces) shredded sharp white cheddar cheese
  • divided
  • 2 cups (8 ounces) shredded pepper jack cheese
  • divided
  • 1 1/2 cups gravy (leftover or whisk together 2 tablespoons butter and flour
  • add 2 cups turkey stock
  • thicken
  • add salt
  • pepper and Worcestershire to taste)
  • 3 cups shredded cooked turkey (leftover or rotisserie turkey breast)

Instruction

  • Char and blister poblanos under broiler on high or over the flame on a gas stovetop
  • Place in a bowl and cover to cool
  • Peel peppers and cut them lengthwise, remove the seeds
  • Arrange them on the bottom of a casserole dish
  • Warm the potatoes in the microwave to loosen them up a bit if you’re using leftovers
  • Add garlic, peppers, cumin, cream cheese, half the cheddar and half the pepper jack to the potatoes and mix to combine
  • Fill the peppers with the potatoes, about 1/2 cup per potato
  • Heat gravy in a skillet to loosen it up and add in turkey to coat
  • Fill peppers with potatoes and spoon turkey over them
  • Top turkey with remaining cheese and bake until brown and bubbly, 20-30 minutes