I love Thanksgiving. It is my favorite holiday. It’s a time to spend with family and extended family and friends to tell them how much you appreciate them. And in my family the food is also very (!!!) important- so much so that we actually split the day into two parts. The first part is Vietnamese style. My grandma makes Pho and egg rolls and we have that as brunch. Then for dinner we have a more traditional meal with ham and mashed potatoes and green bean casserole. Talk about a food coma. But man is it delicious. And the soup is light and low fat so, it’s not that bad, right? Whatever. I don’t really care. It only happens once a year and it’s just too good to care.
Anyways. With all that food there are always a ton of leftovers. And don’t get me wrong, I love leftovers. But there are only so many times I can eat the exact same meal before I get tired of it. There are so many ways to transform your Thanksgiving leftovers- potato pancakes, turkey sandwiches with cranberry and cream cheese, green bean casserole soup…… But I came up with a new leftover mash up that is probably one of my favorites yet: poblano peppers stuffed with leftover mashed potatoes, turkey and corn and smothered in enchilada sauce and cheese. It’s so good. I’ll probably make it throughout the year with chicken instead of turkey. Yum.
Remove the seeds and stem of the poblano peppers and cut them in half. Place the cut side down in a baking dish, drizzle with oil and bake at 400 for about 10 minutes until the skin starts to bubble. Then stuff them with leftover mashed potatoes, diced turkey, and frozen corn. Drizzle with enchilada sauce and cover with a handful of shredded pepper jack cheese and bake till bubbly and golden.
What is your favorite way to eat Thanksgiving leftovers?
Ingredients (serves 4)
- 4 poblano peppers
- 1.5 c of leftover mashed potatoes
- 1/2 c frozen sweet corn
- 1.5 c diced turkey (or chicken)
- 1 10 oz can of green enchilada sauce
- 1 c shredded pepper jack cheese
- Pre-heat oven to 400f
- Remove the seeds and stem of the poblano peppers and cut them in half
- Place the cut side down in a baking dish, drizzle with oil and bake for about 10 minutes until the skin starts to bubble. Remove from oven and let cool for a minute. Reduce temperature to 350
- While poblanos cool mix the turkey, mashed potatoes and corn together in a bowl.
- Spoon the potato mixture evenly into the pepper halves. Drizzle enchilada sauce over the peppers, pour any extra into the bottom of the baking dish.
- Top with shredded pepper jack cheese and bake for 25-30 minutes until the cheese starts to bubble and brown.