Thanksgiving Chile Rellenos

Why You’ll Love This Recipe

Thanksgiving Chile Rellenos are a creative fusion of traditional Mexican cuisine and classic Thanksgiving flavors. Roasted poblano peppers are stuffed with a savory mixture of leftover turkey, stuffing, and cheese, then baked to perfection. This dish offers a flavorful way to reinvent your holiday leftovers with a spicy twist, perfect for a post-Thanksgiving meal that feels brand new.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

poblano peppersturkey leftoversstuffingleftover mashed potatoes (optional)shredded cheddar or Monterey Jack cheeseeggsflourmilkbuttersalt and peppercranberry sauce (optional for topping)gravy (optional for serving)

directions

Roast the poblano peppers over an open flame or under a broiler until charred on all sides. Place them in a sealed plastic bag for 10 minutes to steam, then peel off the skins. Carefully make a slit and remove the seeds.

In a bowl, combine chopped turkey, stuffing, and mashed potatoes (if using). Stir in shredded cheese, salt, and pepper.

Stuff each pepper with the turkey mixture and secure with toothpicks if necessary.

In a shallow bowl, beat the eggs. In a separate bowl, mix flour with a pinch of salt. Dip each stuffed pepper in flour, then coat in beaten egg.

Heat butter or oil in a skillet over medium heat. Fry the peppers until golden brown on all sides.

Transfer to a baking dish and bake at 350°F (175°C) for 10-15 minutes to heat through and melt the cheese.

Serve with a drizzle of gravy or a spoonful of cranberry sauce, if desired.

Servings and timing

This recipe yields approximately 6 chile rellenos.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes

Variations

Use chopped ham instead of turkey for a smoky flavor.

Add green beans or corn to the stuffing mixture for extra texture.

Top with a dollop of sour cream and fresh cilantro.

Use pepper jack cheese for an extra kick of spice.

Skip frying and bake directly for a lighter version.

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave for 1-2 minutes until warmed through.
Freeze unbaked stuffed peppers for up to 1 month; thaw before cooking.

FAQs

Can I use bell peppers instead of poblano?

Yes, but they will be milder in flavor and not as smoky.

Is this dish spicy?

Poblano peppers are generally mild, but you can substitute with spicier peppers if preferred.

Can I skip the frying step?

Yes, baking only is a good option for a healthier version.

What cheese works best?

Cheddar, Monterey Jack, or pepper jack all work well.

Can I make these ahead of time?

Yes, stuff the peppers and refrigerate up to a day in advance before cooking.

Do I have to use leftovers?

No, you can use freshly cooked turkey and prepared stuffing too.

Are these gluten-free?

They can be made gluten-free by using GF stuffing and flour.

How do I prevent the peppers from falling apart?

Handle gently when peeling and stuffing; toothpicks help hold them together.

Can I add eggs to the stuffing mix?

Yes, for a firmer filling that holds together better.

What sauce pairs well with this dish?

Gravy, enchilada sauce, or a light sour cream drizzle all complement it nicely.

Conclusion

Thanksgiving Chile Rellenos are a delicious and inventive way to transform your holiday leftovers into something exciting and flavorful. With just a few simple steps, you can create a dish that brings bold new life to familiar ingredients. Perfect for the days following Thanksgiving, these rellenos are sure to become a family favorite.

Print