| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Mexican | Mexican, Rellanos, Grill, Turkey | 4 | Servings |
INGREDIENTS
| 1 | c | Lean ground turkey |
| 1/4 | c | Diced red bell pepper |
| 1/4 | c | Diced green bell pepper |
| 1/4 | c | Diced yellow bell pepper |
| 1 | ts | Minced garlic |
| 2 | ts | Butter |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 3/4 | c | Cooked black beans |
| 1/2 | c | Grated mozzarella |
| 1/4 | c | Grated smoked Gouda |
| 1/4 | c | Grated Fontina |
| 8 | Fresh Anaheim or other mild green chiles | |
| 3 | Eggs | |
| 1/4 | c | Half-and-half |
| 1 | c | All-purpose flour |
| 1 | c | Blue cornmeal |
| Tomatillo Chile Verde Sauce (See recipe) |
INSTRUCTIONS
In a skillet saute turkey, bell peppers, and garlic in butter over moderately high heat until cooked through. Add salt and pepper. Drain and transfer to a food processor. Add beans and pulse until combined well but still coarse in texture. Let cool and mix in cheeses. Blister chiles over a grill or open gas flame. Transfer to a bowl of ice and let cool, covered, for 15 minutes. Peel carefully, keeping stems attached. Make a lengthwise incision in each chile and remove seeds and membranes carefully. Rinse with cold water and let dry. Preheat oil in a deep-fryer to 375°F. In a bowl beat eggs and half-and-half. Stuff chiles with turkey mixture and gently squeeze closed. Dredge in flour and dip in egg wash. Dredge in cornmeal. Deep fry chiles for 4 minutes, or until golden brown. Serve with sauce. Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #877 by Bill Webster <thelma@pipeline.com> on Nov 01, 1997
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