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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Dark green poblano chiles have mild to moderate heat. The darker the chile, the more fiery it will be. Ingredients:
2 poblano chiles (about 1/2 pound) |
1 ounce french bread baguette |
1/4 cup 1% low-fat milk |
1/2 teaspoon chili powder, divided |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/4 teaspoon ground red pepper |
1 pound ground turkey breast |
cooking spray |
2 tablespoons canola mayonnaise |
4 (1 1/2-ounce) hamburger buns, toasted |
4 (1/2-inch-thick) slices tomato |
4 green leaf lettuce leaves |
Directions:
1. Preheat grill to medium-high heat.
2. Cut poblanos in half lengthwise; discard seeds and membranes. Place poblanos, skin sides down, on grill rack; grill 10 minutes or until blackened. Place poblanos in a small zip-top plastic bag; seal. Let stand 15 minutes. Peel and dice.
3. Place bread in a food processor; pulse 5 times or until coarse crumbs measure 1/2 cup. Combine breadcrumbs and milk in a large bowl; let stand 5 minutes. Add 1/4 teaspoon chili powder, cumin, and next 4 ingredients (through turkey); gently mix just until combined. Divide turkey mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until done.
4. Combine remaining 1/4 teaspoon chili powder and mayonnaise. Top bottom half of each bun with 1 tomato slice, 1 lettuce leaf, 1 patty, about 1 1/2 teaspoons mayonnaise mixture, and 1 bun top.
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