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Chiles Rellenos de Picadillo de Pavo para deleitar el paladar

Spicy Turkey Picadillo Chiles Rellenos

Chef Adriana Martin
Chiles rellenos are another Mexican cuisine classic, so inspired on that recipe I am making today Spicy Turkey Picadillo Chiles Rellenos.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican Cuisine
Servings 4 servings


  • 1 tablespoon or corn oil
  • 1 pound of lean ground turkey meat
  • 1 cup of onion finely chopped
  • 3 cups of yellow potatoes peeled and diced
  • 1 cup of tomato puree
  • 1 tablespoon of ground cumin
  • 1 teaspoon of ground black pepper
  • 1 La Morena® Whole Jalapeños 1 jalapeño chopped
  • 1 tablespoon of Knorr® Tomato with Chicken Granulated Bouillon - 2.2 lbs
  • 1 cup of hot water
  • 4 poblano peppers roasted, deveined and peeled
  • 2 cups of seasoned tomato sauce
  • 2 cups of shredded Mexican cheese mix


  • Start preparing the spicy turkey picadillo first. In a pot add the corn oil and fry the turkey meat. Add the onion, the potatoes, the condiments, the tomato puree, the La Morena® Whole Jalapeños chopped and the Knorr® Tomato with Chicken Granulated Bouillon - 2.2 lbs.
  • Add 1 cup of water and combine well and let it cook at medium heat covered until potatoes are tender.
  • Roast the poblano peppers, peel and devein. Remove the seeds to tame the heat.
  • Place the peppers in a baking pan and stuff one by one with the spicy turkey picadillo. Add the shredded cheese and bake for 20 minutes until cheese melts.
  • Serve the Spicy Turkey Picadillo Chiles Rellenos with Mexican White Rice and Refried Bayo Beans
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