- Nonstick cooking spray
- 6 poblano chiles
- 1 pound lean ground turkey
- 1 (1.25 ounce) package Old El Paso® Taco Seasoning Mix
- 1 (15 ounce) can Progresso® Black Beans, drained, rinsed
- 1 (11 ounce) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
- 8 ounces shredded light Mexican cheese blend
- 1 (14.5 ounce) can stewed tomatoes, undrained, chopped
- 1 (4.5 ounce) can Old El Paso® Chopped Green Chiles
- Heat oven to 350 degrees F. Spray 13×9-inch (3-quart) glass baking dish with nonstick cooking spray. Cut opening in one side of each chile. Carefully remove seeds and membranes, leaving top stem intact; rinse and drain well.
- Spray large skillet with nonstick cooking spray. Add ground turkey; cook over medium-high heat for 7 minutes or until no longer pink and thoroughly cooked, stirring frequently. Add taco seasoning mix; mix well. Add beans, corn and 1 cup of the cheese; mix well. With small spoon, stuff chiles with turkey mixture. Place in sprayed baking dish. Lightly spray tops of chiles with cooking spray.
- In small bowl, combine tomatoes and green chiles; mix well. Pour over stuffed chiles in baking dish.
- Bake at 350 degrees F for 30 to 40 minutes or until chiles are tender. Sprinkle with remaining 1 cup cheese. Bake an additional 3 minutes or until cheese is melted.