- 2 pasilla chilies, each about 4 ounces and 5 inches long
- 1 teaspoon Safeway SELECT Verdi Extra-Virgin Olive Oil
- 1/2 pound ground turkey
- 2 green onions, ends trimmed, chopped
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/2 cup frozen Safeway SELECT Petite Cut Corn, thawed
- 1/2 cup Safeway SELECT Mild Southwest Salsa, divided
- 1/2 cup jack cheese, shredded
- Lucerne Light Sour Cream (optional)
- Rinse and dry chilies. On a baking sheet, broil 4 to 6 inches from heat, until skins are charred and blistered, about 5 minutes. Turn and char other sides, about 5 minutes more. Remove from oven and cover loosely with foil. Let stand 10 minutes.
- Meanwhile, in an 8- to 10-inch nonstick frying pan, combine oil, turkey, onions, chili powder, and cumin. Stir often over medium-high heat until turkey is browned, about 7 minutes. Stir in corn and 1/2 cup salsa. Set aside.
- Uncover chilies; gently peel off and discard skins. Carefully make a lengthwise cut in each chili (from stem to tip), cutting through only the top side. Gently open up each chili to form a cavity for filling. Scoop out and discard seeds, leaving stem intact.
- Return chilies, cut side up, to baking sheet. Spoon turkey mixture into chilies, dividing equally. Top with cheese. Bake in a 400 degree F oven until cheese bubbles, about 10 minutes. Transfer chilies to individual plates. Serve with additional salsa and sour cream.