Cuaresmeño peppers stuffed with Turkey



For the filling:

  • 500 gr ground Turkey meat
  • 8 pcs Lenten Chiles
  • 4 pz Tomato gourd in cubes
  • 1/2 pc Onion, chopped
  • 2 cloves of garlic
  • 1/2 pz Coriander finely chopped
  • c / n Vegetable oil
  • Salt and pepper to taste

For the bean sauce:

  • 250 gr of natural or canned refried beans
  • 1 cup of water or chicken broth

For decoration:

  • 150 gr Cotija cheese
  • c / n sour cream


Clean and devein the chili peppers

  1. Make a T-cut along the length and width of the chilies to open and devein. Reserve.

For the bean sauce:

  1. Place the refried beans in a saucepan over medium heat, add water or chicken broth until it boils.
  2. Check the seasoning with salt and pepper. Keep warm until serving.

For the filling:

  1. Heat a little oil in a pan, add the ground turkey meat and let it seal until a uniform golden color is obtained,
  2. Add the onion, fry for 5 minutes, then the garlic and fry for a minute and then the tomato and leave over medium heat until the juice dries.
  3. Season with salt and pepper, add the coriander and fill the cuaresmeño chiles one by one.

At your service:

  1. Place the bean sauce in a baking dish and put each of the stuffed chiles on top.
  2. Cover with aluminum and bake for 15 minutes at 180 ° C or until the chilies are soft to the touch.
  3. Remove from the oven and finish decorating with the cheese and cream.