Green chiles (Hatch, poblano, Anaheim) make flavorful containers for Healthy Stuffed Green Chiles with Turkey and Chorizo. A meatloaf type mixture with corn, black beans, scallion, and spices are formed a “stuffed” into roasted and peeled green chiles… Delicioso!
About Green Chile
Fresh green chiles (not chilis) are ubiquitous in Mexican and Southwest cooking. Yay! These flavorful pods thrive in hot climates (hence their presence in Mexican and Southwest cooking), and while you can find them year ’round in many locales, they’re at their best in late summer.
Popular and Common Fresh Green Chile Varieties
What Chiles are This Recipe?
My #1 choice will always be Hatch chile. When we lived in Las Cruces, I would freeze 40-60 pounds every season. Now, I rely on The Hatch Chile Store to deliver 5 pounds every year. They do a beautiful job of roasting and peeling them, and they’re a great time saver.
For a limited period of time in late summer, I can get Hatch chile at my local market. The grill is my best option for getting them roasted, and I only do 8-10 at a time.
If I can’t get Hatch chiles, I my second choice is poblano chiles. Their thick flesh and wide cavity make them an easy option for stuffing. The flavor, while usually quite mild, is earthy and delicious.
If heat level is an issue, I recommend using Anaheim chiles. They’re mild and flavorful, and can be treated in the same way as Hatch and poblano.
Lastly, this filling would be delicious in sweet bell peppers, summer and winter squash. The key is finding the right amount of time to bake them. If I’m using Hatch green chiles, I form the meat mixture into a long cylinder that cooks pretty quickly.
If it goes into a poblano or a sweet bell pepper, the depth of the mixture requires more time to cook through. Use a meat thermometer to bring the mixture to 160°.
Making Healthy Stuffed Green Chiles
This recipe starts with roasted and peeled green chiles. You have several possibilities:
- Roast them on your grill.
- Roast them under your broiler.
- Order roasted and peeled chiles from a supplier like The Hatch Chile Store. This is not a sponsored post. It is, however, a trusted source and one I’ve used with confidence for years.
- Roast on a gas flame on your stove (I no longer have a gas cook top, but this was always my preference for stuffing).
- Buy a big sack in Hatch, NM, at a farm, or a grocery, and have the entire bag roasted. Peel the blackened skins prior to freezing for better results!
I see a lot of stuffed green chile recipes that are not blackened and peeled first. I love the flavor that comes with roasting them. It’s your call. My instructions are for roasted chiles.
Start the dish with roasted (charred, blackened) green chiles. Whether you purchase them that way or not, the skins need to be removed. See bullet list above for a few different options.
Make a careful lengthwise cut on each chile. Spred them open, and use a spoon to gently scrape the seeds from the chiles. Thoroughly combine the ground meat mixture ingredients (hands work best!).
To assemble the stuffed chiles, press the meat mixture – with your hands please into a shape that will fit in each chile. The chile doesn’t wrap around the mixture, rather, it forms more of a boat. Savvy?
The chiles bake uncovered in a 400° oven. Time will vary according to size of the chiles used and the thickness of the meat mixture. In most instances, 20 to 30 minutes will be sufficient. A meat thermometer is helpful… As mentioned above, bring the filling to 160° .
If desired, top your Healthy Stuffed Green Chiles with Turkey and Chorizo with a bit of your favorite cheese and pop them back in the oven long enough to melt. I use a Mexican cheese blend of asadero, oaxaca, manchego, and quesadilla cheeses. I love the salty tang of the aged cotija used as a garnish along with lime wedges and fresh cilantro!
- 8 green chiles, roasted and peeled (see notes)
- 8 ounces ground turkey (see notes)
- 4 ounces lean chorizo (see notes)
- 3/4 cup sweet corn (see notes)
- 1 cup cooked black beans
- 2 scallions, chopped
- 1 egg, whisked
- 2 tablespoons panko or other bread crumbs
- 1 teaspoon garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- Preheat the oven to 400° (375° convection).
- Make sure your chiles are prepped and ready to go. Make a lengthwise slit on each one. Use a spoon to gently scrape away the seeds.
- Combine meat mixture ingredients thoroughly. I find my hands are the most efficient!
- Form the filling to fit each chiles. Press the chile up the sides of the filling. It will not completely wrap around the filling. See prep photo in the post.
- Bake until the meat mixture reaches 160° - usually about 20-30 depending on thickness of the mixture.
- Top with cheese if desired and return to the oven to melt.
- Garnish with crumbled cotija, lime wedges, cilantro as desired.
This recipe starts with roasted chiles, but does include links to different methods, and ideas for substitutions if necessary. Roasting the chiles is not included in the total time! If your chiles are large, 1 per person is probably sufficient.
While I specify ground turkey, ground chicken, pork, and lean ground beef are great as well.
Lean chorizo is a must! Don't use the mostly grease variety in a tube. I get lean pork or chicken chorizo in the butcher block section of both my natural foods and regular markets.
I almost always use fresh corn cut off the cob, but frozen or canned will be fine.
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Amount Per Serving: Calories: 459 Total Fat: 23g Carbohydrates: 34g Protein: 31g