| 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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