1tablespoonof Knorr® Tomato with Chicken Granulated Bouillon - 2.2 lbs
1cupof hot water
4poblano peppersroasted, deveined and peeled
2cupsof seasoned tomato sauce
2cupsof 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