Dairy Free Turkey Chile en Nogada

Directions

1. Preheat the oven to 375ºF
2. Spray each poblano pepper with avocado spray
3. Place on a baking sheet tray and bake for 30-45 mins or until all sides of peppers are browned
4. Place hot poblanos in a bowl and cover with plastic wrap to steam
5. Once at room temperature, peel the outer skin off of each poblano carefully and remove seeds by making a small opening
6. Keeping the poblano as whole as possible to stuff with picadillo later on
7. Set aside
8. Heat a large skillet over medium high heat
9. Add avocado oil and saute garlic and onions
10. Once onions are translucent, add ground turkey
11. Saute until turkey is fully cooked and add all other ingredients
12. Season with salt and pepper and reduce heat to medium
13. Add pineapple juice and cook for an additional 10-15 mins until all flavors blend together and most of the pineapple juice has evaporated
14. For cream: blend all ingredients until smooth and season with salt and pepper
15. To serve: stuff each poblano with turkey picadillo filling
16. Top with “Nogada” cream and garnish fresh pomegranate and parsley