Lower-fat mirliton casserole

9 servings

Ingredients

Quantity Ingredient
2 teaspoons Paprika
2 teaspoons Ground pasilla chiles
2 teaspoons Salt
1 teaspoon Ground cumin
1 teaspoon Garlic powder
1 teaspoon Ground ginger
1 teaspoon Onion powder
1 teaspoon Ground dried ancho chile peppers
1 teaspoon Dried tarragon leaves
½ teaspoon Ground allspice
½ teaspoon Cayenne pepper
½ teaspoon Black pepper
½ teaspoon White pepper
2 Bay leaves
4 Mirlitons; (also called chayote)
1½ pounds Extra lean ground turkey
1 tablespoon Olive oil
2 cups Onions; chopped
2 cups Green bell peppers; chopped
½ pounds Feta cheese; crumbled
¼ cup Cornmeal
4 Fresh jalapeno chiles; thinly sliced
½ pounds Soft farmers cheese; shredded

Directions

SEASONING MIX

MIRLITONS

I HALVED THE RECIPE FIRST.

Combine the seasoning mix ingredients in a small bowl and set aside.

Boil the mirlitons until they are tender when pierced with a fork, about 30 minutes. Cut them in half, remove the seeds, and dice them into ½" cubes.

Mix the ground turkey with 2 tbsp of the seasoning mix.

Preheat the oven to 350°F.

Heat the oilve oil in a heavy 5 qt pot over high heat just until the oil begins to smoke, about 4 minutes. Add the seasoned turkey and cook, stirring to break up the lumps, until nicely browned, about 8 minutes. Add the onions, bell peppers, mirlitons, and remaining seasoning mix. Cook, stirring occasionally and enjoying the great fragrance, for 20 minutes, then stir in the feta cheese and cornmeal. Cover and cook for 3 minutes, then transfer the mixture to a 9x13 inch casserole dish. Layer the top of the dish evenly with the jalapeno peppers and sprinkle with the farmers cheese. Bake until the cheese is golden brown and bubbly, about 25 minutes.

Serve hot.

NOTES : Risa's Notes: To make this even lower in fat (I just changed from ground beef to extra lean ground turkey), cook the turkey meat in some chicken broth instead of oil, or cook it in less oil and then take it out and let it sit on paper towels to remove more of the fat. I also cut the olive oil from 2 tbsp to 1 tbsp. If you want you can try using some lower fat cheeses too, ones that melt well.

* I also used a serrano along with the jalapenos.

Recipe by: Adapted from Fiery Foods That I Love by Paul Prudhomme Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Jul 12, 1999, converted by MM_Buster v2.0l.

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