Begin by charring the poblano chile peppers. Using tongs, place the peppers directly over an open flame on the stove top. Char all over, about 2 minutes per side, and then place in a bowl covered tightly with plastic wrap so they sweat. Leave to sit for 5 minutes, and then use a paper towel to remove the charred outer layer. Discard the stem and seeds, and then dice the peppers.
Set a large Dutch oven over high heat and add the butter and olive oil. Add the turkey, onions and garlic and cook, breaking up into small pieces, until lightly browned, 6 to 7 minutes. Add the flour and season with the cumin, onion powder, paprika and some salt and pepper. The flour will form a roux with the fat in the pan. Cook for 2 minutes while stirring, and then add the chicken stock and bring to a simmer. Add the heavy cream and bring back to a boil. Reduce the heat to medium and fold in diced chile peppers and corn. Simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally, 15 to 20 minutes.
Preheat the oven to 350 degrees F. Cook the pasta in a pot of boiling, salted water until al dente, about 12 minutes.
Fold the pasta into the turkey sauce and season with salt and pepper, stirring until thoroughly combined. Transfer to a 9-by-13-inch baking dish.
In a large mixing bowl, prepare the topping by combining the panko, Parmigiano-Reggiano, olive oil and garlic. Season with salt and pepper and stir to combine everything well. Sprinkle the breadcrumbs evenly on top of the pasta. Place the whole dish on a sheet tray (to catch any spill over) and place in the oven to bake until the breadcrumbs are golden and the sauce is bubbly around the edges, about 35 minutes.
For garnishes, stir the lime zest together with creme fraiche. Dice the tomatoes and roughly chop the parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1073.44 Kcal (4494 kJ)
Calories from fat	622.89 Kcal
		% Daily Value*
Total Fat	69.21g	106%
Cholesterol	171.37mg	57%
Sodium	867.09mg	36%
Potassium	469.11mg	10%
Total Carbs	71.01g	24%
Sugars	9.79g	39%
Dietary Fiber	6.75g	27%
Protein	44.12g	88%
Vitamin C	11.8mg	20%
Vitamin A	0.1mg	2%
Iron	5mg	28%
Calcium	145.4mg	15%

Amount Per 100 g
Calories	206.4 Kcal (864 kJ)
Calories from fat	119.77 Kcal
		% Daily Value*
Total Fat	13.31g	106%
Cholesterol	32.95mg	57%
Sodium	166.73mg	36%
Potassium	90.2mg	10%
Total Carbs	13.65g	24%
Sugars	1.88g	39%
Dietary Fiber	1.3g	27%
Protein	8.48g	88%
Vitamin C	2.3mg	20%
Iron	1mg	28%
Calcium	28mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

26.4

Points
29

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Total Fat

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