Cuaresmeño peppers stuffed with Turkey
Ingredients:
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
Process:
Clean and devein the chili peppers
- Make a T-cut along the length and width of the chilies to open and devein. Reserve.
For the bean sauce:
- Place the refried beans in a saucepan over medium heat, add water or chicken broth until it boils.
- Check the seasoning with salt and pepper. Keep warm until serving.
For the filling:
- Heat a little oil in a pan, add the ground turkey meat and let it seal until a uniform golden color is obtained,
- 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.
- Season with salt and pepper, add the coriander and fill the cuaresmeño chiles one by one.
At your service:
- Place the bean sauce in a baking dish and put each of the stuffed chiles on top.
- Cover with aluminum and bake for 15 minutes at 180 ° C or until the chilies are soft to the touch.
- Remove from the oven and finish decorating with the cheese and cream.