This cheesy poblano skillet dinner is a versatile budget friendly dinner that will have the whole family excited. It’s low in carbohydrates and can also be gluten free and vegetarian!
I received free samples of Cabot Cheese mentioned in this post. By posting this recipe, I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.
How is everyone holding up? We are nearing the end of September and I can’t believe it. I saw a meme the other day that said Christmas is only 100 days away…whattt?!?!
Before we begin, I want to talk about Cabot Creamery and why they are so great. They have over 800 family farmers across New England and New York, in which 100% of the profits go back directly to the farmer.
All of their cheddars are 100% lactose free and are naturally aged!
I can’t wait to try more of their cheddars on my chicken fajita casserole with quinoa!
Anyways, I hope you enjoy this poblano skillet dinner. It can be eaten multiple ways, which I love because it changes it up and you don’t get bored of eating the same thing over and over!
- Poblano peppers: I love poblanos because they aren’t as spicy as a jalapeño, but still have a good amount of kick to them!
- Onion: Diced onion in this skillet dinner gives a nice subtle flavor.
- Flour & milk: You will start this recipe by making a roux with the flour and milk. I used white flour and skim milk. Whole wheat flour could also work, but you will have to adjust the amount of milk you add. Gluten free flour can be substituted as well.
- Sharp Cheddar Cabot Cheese: I LOVE this cheese. It melts down to a creamy texture and isn’t full of stabilizers like bagged cheese in the market.
- Corn: I used canned corn in this recipe.
- Lime: The fresh bright touch of flavor from the lime elevates the dish at the end of the cooking process.
- Ground Turkey: I used lean ground turkey in this recipe, but feel free to use black beans if vegetarian or ground beef if you prefer beef!
How to Roast A Poblano Pepper
- Stovetop: If you have a gas range, you can roast the poblano over one of the burners on an open flame. Once the pepper is roasted, set aside and cover with a lid or plastic wrap. Wait about 5-10 minutes and wipe the roasted skin off.
- Oven: Rub each pepper with olive oil and place on a sheet pan. Roast at 425F for 10 minutes, flip and roast for another 5-10 minutes until the skin starts to look blistered. Once blistered, set aside on a plate and let it cool for 5-10 minutes, wipe the skin with a paper towel.
- Grill: Same steps as the stovetop range.
How to Make
First, cook the ground turkey in a skillet and set aside in a small bowl when fully cooked.
While the ground turkey is cooking, roast the poblano peppers using one of the three methods above. Once the skins are removed, cut out the stem and seeds from the inside. Dice the peppers and set aside.
Using the same skillet for the turkey, saute the onion until translucent. Add in garlic and diced poblano peppers. Saute until softened.
Sprinkle flour on onion and pepper mixture and mix using a wooden spoon. Slowly pour in skim milk and continue to stir until the mixture thickens.
Once the roux is formed, add in cheese and continue to mix. Continue to mix until the cheese is fully incorporated and melted. Add in corn and cooked ground turkey. Stir and remove from heat.
Lastly, squeeze juice from one lime into the skillet.
Different Ways to Eat/Serve
- Over rice: I love to eat this cheesy poblano dinner over a bed of cilantro rice or brown rice!
- As nachos: Place all the tortilla chips on a sheet pan, pour cheesy poblano dinner over the chips and top with fresh cilantro and diced avocado.
- Quesadilla/Taco: Grab a tortilla and scoop the cheesy poblano dinner right on it. I tried this with some corn tortillas for taco Tuesday and added some fresh iceberg and cabbage for a slaw and it turned out great.
- Dip: Use this poblano dinner as a dip and scoop chips into it for a fun family style dinner night!
Overall, this cheesy skillet dinner is a budget friendly meal that can serve a crowd! The versatility of the recipe allows for individual meal preferences that are perfect for a family dinner!
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This cheesy poblano skillet dinner is a versatile, budget friendly dinner that will have the whole family excited. It’s low in carbohydrates and can also be gluten free and vegetarian!
- 1 lb ground turkey
- 2 poblano peppers, roasted, peeled and diced
- 1/2 large white onion, diced
- 3 garlic cloves, diced
- 2–3 tbsp olive oil (or avocado oil)
- 1/4 cup flour (can use GF if needed)
- 1 1/2 cups skim milk
- 2 cups of Sharp Cheddar Cabot Cheese, shredded
- 1 cup of corn kernels, drained and rinsed
- 1 lime, juiced
- Garnish: Cilantro
- Cook ground turkey in a deep sauce pan until no longer pink. Set aside in bowl when finished cooking.
- While the ground turkey is cooking, roast the poblano peppers using one of the three methods. Stovetop: If you have a gas range, place peppers over open flame and cook until skin is blistered and charred. Remove from heat and place on a plate covered with plastic wrap or a lid. Wait 5-10 minutes and wipe off charred skin with paper towel. Oven: Preheat oven to 425F and rub each pepper with olive oil and place on a baking sheet. Roast for 10 minutes on each side or until skin is blistered and charred. Remove from oven, set on a plate and cover with plastic wrap or a lid. After 5-10 minutes, wipe charred skin away with paper towel. Grill: Follow same steps as the stovetop method.
- Once the poblano pepper skin is wiped off, remove stem and gut out the seeds from the inside. Dice the peppers and set aside.
- Using the same skillet that the ground turkey was cooked in, place the onions with olive oil and begin to saute until translucent. Add in garlic and peppers and continue to cook over medium heat until softened.
- Once the pepper mixture is cooked, sprinkle 1/4 cup of flour and mix well. Next, slowly pour 1 1/2 cups of milk over the mixture and stir.
- Add in 2 cups of shredded sharp cheddar Cabot cheese and stir the mixture until it thickens and the cheese is melted.
- Add in cup of corn and cooked ground turkey, stir to fully incorporate.
- Remove skillet from heat and squeeze fresh lime juice prior to serving. Option to garnish with cilantro leaves.
See above section for ways to serve and eat.
- Category: Dinner, Entree
- Method: Saute
- Cuisine: Mexican
Keywords: poblano peppers, skillet dinner, cheesy poblano skillet dinner