"We added a few tasty extras to this traditional dish made with green picadillo-stuffed poblano chiles and white creamy sauce."
Dairy Free Turkey Chile en Nogada
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- Recipe Card
Prep time: 45mins
Cook time: 1hr
Serves or Makes: 6
Recipe Card
ingredients
- 6 poblano peppers
- avocado cooking spray
- 3 tbsp avocado oil
- 3 garlic cloves, minced
- 1/2 white onion, diced
- 1 pound ground turkey
- 1/2 cup diced peaches
- 1/2 cup diced Granny Smith apple
- 3 tbsp minced green olives
- 1 tbsp olive juice brine
- 2 tbsp chopped pecans
- 3 tbsp dried cranberries
- 2 tbsp raisins
- 1/2 cup pineapple juice
- salt and pepper
ingredients
for nogada cream
- 1/2 cup walnuts
- 8 oz dairy free cream cheese
- 1/2 tbsp white wine vinegar
- 1/2 cup dairy free almond milk
- salt and pepper
ingredients
to garnish
- fresh pomegranate
- chopped parsley
Method
for turkey picadillo
Step 1
Preheat the oven to 375°F/190°C.
Step 2
Spray each poblano pepper with avocado spray.
Step 3
Place on a baking sheet tray and bake for 30-45 mins or until all sides of peppers are browned.
Step 4
Place hot poblanos in a bowl and cover with plastic wrap to steam.
Step 5
Once cooled to room temperature, peel the outer skin off of each poblano carefully and remove seeds by making a small opening.
Step 6
Keeping the poblano as whole as possible to stuff with picadillo later on. Set aside.
Step 7
Heat a large skillet over medium high heat. Add avocado oil and sauté garlic and onions. Once onions are translucent, add ground turkey.
Step 8
Sauté until turkey is fully cooked and add all other ingredients. Season with salt and pepper and reduce heat to medium.
Step 9
Add pineapple juice and cook for an additional 10-15 mins until all flavors blend together and most of the pineapple juice has evaporated.
for nogada cream
Step 1
Blend all ingredients until smooth and season with salt and pepper.
to assemble
Step 1
Stuff each poblano pepper with turkey picadillo filling.
Step 2
Top with “Nogada” cream and garnish fresh pomegranate and parsley.