Cobalt cafe - cobalt chile rellanos

4 Servings

Ingredients

Quantity Ingredient
1 cup Lean ground turkey
¼ cup Diced red bell pepper
¼ cup Diced green bell pepper
¼ cup Diced yellow bell pepper
1 teaspoon Minced garlic
2 teaspoons Butter
1 teaspoon Salt
1 teaspoon Pepper
¾ cup Cooked black beans
½ cup Grated mozzarella
¼ cup Grated smoked Gouda
¼ cup Grated Fontina
8 Fresh Anaheim or other mild green chiles
3 Eggs
¼ cup Half-and-half
1 cup All-purpose flour
1 cup Blue cornmeal
Tomatillo Chile Verde Sauce (See recipe)

Directions

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@...> on Nov 01, 1997

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