Chef Floyd's Baked Chile Relleno y Picadillo

This holiday season, impress your loved ones with a recipe that offers a south-of-the-border twist on a traditional holiday dish — turkey — provided courtesy of Executive Chef Steve Floyd of the Brigantine Family of Restaurants. In addition to satisfying the taste buds, this festive dish contains a number of important nutrients, including protein from the turkey, antioxidants from the dried cranberries and fiber from the roasted poblano peppers.

Baked Chile Relleno y Picadillo

 

 Brigantine Chile Relleno
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, diced
  • 8 garlic cloves, chopped
  • 3 bay leaves
  • 1 tablespoon ground cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground allspice
  • 1 1/4 pounds cooked turkey, chopped
  • Kosher salt and ground pepper to taste
  • 6 ounces tomato paste
  • 2 cups water
  • 1/3 cup golden raisins
  • 1/3 cup dried cranberries
  • 1/2 cup pimiento-stuffed olives, chopped
  • 2 tablespoons olive juice
  • 8 roasted poblano peppers
  • Avocado slices for garnish

Preheat oven to 350 degrees Fahrenheit.

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook for two minutes or until slightly soft. Add bay leaves, cumin, chili powder and allspice; toast for one to two minutes. Add turkey, kosher salt and ground pepper; cook for five minutes.

Add tomato paste and stir over heat for three to four minutes or until brick-red. Add water, golden raisins, dried cranberries, olives and olive juice. Bring mixture to a simmer, cover and cook over medium heat for 15 minutes or until thickened. Uncover and stir over heat for three more minutes. Season with kosher salt and ground pepper to taste.

Cut the sides of the poblano peppers, drizzle with olive oil and stuff evenly with turkey mixture. Place on a baking sheet and bake for five minutes. Garnish with avocado slices.

Serves 8.

Recipe courtesy of the Brigantine Family of Restaurants.

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