Preheat oven broiler to high heat. Place chilies in a single layer on a baking sheet. Broil chilies 4 inches from heat, turning occasionally, until charred and blackened (about 10-12 minutes).
Step 2
Remove from oven, cover chilies with foil, and let stand 5 minutes. Change oven temperature to 450°F.
Step 3
While chilies broil and stand, combine onion and oil in a 12-inch nonstick frying pan over medium-high heat. Stir often until onion is lightly browned, about 5 minutes.
Step 4
Add turkey, garlic, cumin, cinnamon, and salt to taste. Stir often until turkey is almost completely browned, about 3 minutes.
Step 5
Sprinkle meat with flour and stir over heat 1 more minute. Add broth and stir until sauce thickens, in about 1-2 minutes.
Step 6
Remove from heat.With a small, sharp knife, carefully peel away and discard the blackened parts of the chilies’outer skin, being careful not to tear into the flesh.
Step 7
Leaving stems of chilies intact, carefully make a slit lengthwise down each chili, cutting through only the top side. Scoop out and discard seeds and inner veins.
Step 8
Carefully spoon turkey mixture equally into chilies. Sprinkle equally with cheese.
Step 9
Return stuffed chilies to oven and bake until cheese is bubbling and browned, about 8-10minutes. Use a wide spatula to carefully transfer chilies to plates and serve.
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