Photo by: Marisa Zanganeh
- 2 pounds ground turkey
- ¼ teaspoon coriander seeds
- ½ teaspoon crushed bay leaf, crushed
- ¼ teaspoon chili powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon Mexican oregano
- ½ red onion, finely chopped
- 3 garlic cloves, finely chopped
- 4 scallions, finely chopped
- 1 red pepper, seeded and deveined, diced
- 1 jalapeño pepper, seeded and deveined, diced
- ½ cup (4 ounces) canned corn, drained
- ¼ cup Oaxaca cheese, shredded
- 2 tablespoons cilantro, chopped
- Salt to taste
- 2 eggs
- ½ cup bread crumbs
- ½ cup milk
- 2 Poblano chilis, roasted, seeded, cut into rectangles
- 2 red peppers, roasted, seeded, cut into rectangles
- 3 ounces Oaxaca cheese, shredded
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 pounds Roma tomatoes, skinless, seeded and deveined
- 3 cloves of garlic, finely chopped
- 1 chipotle chili in adobo sauce, seeded, finely chopped
- 6 ounces tomato paste
- Salt and pepper to taste
- 1 teaspoon Mexican oregano
- ¼ teaspoon thyme
- 1 teaspoon sugar
See also: How to Make a Pineapple Mojito.
1. Sauce: In a medium saucepan, heat 2 tablespoons olive oil. Add onion and cook for 3 minutes at medium-low heat. Add garlic, tomato, chipotle and tomato paste. Mix well.
2. Turkey mixture: Mix turkey meat, coriander, bay leaf, chili, pepper, oregano, red onion, garlic, scallions, red pepper, jalapeño, corn and salt to taste. Let rest for 20 minutes (optional).
3. Mix bread crumbs with milk and beat the two eggs. Add them all to the meat. Mix well.
4. Place the red peppers next to each other, overlapping them to close any gaps. Place the Poblano chilis on top of the red peppers. Place the Oaxaca cheese on one end of the chilis and then make into a roll with the cheese inside.
5. Apply cooking spray to the inside of pan. Place one third of meat into pan. Place the pepper roll in the center of the pan and cover with the remaining meat, making a dome with your hands. Cover well with half of the sauce.
6. Place in the oven and bake for 50 minutes at 350° F. Remove from oven. Cover the meatloaf with the ¼ cup of shredded Oaxaca cheese. Bake an additional 10 minutes or until the cheese is melted. Serve.
You may also like: More recipes from Hispanic cooking expert Denisse Oller.