Turkey Relleno Casserole
From: firstname.lastname@example.org (Andrea K. Frankel)
1) 1 lb ground turkey
Brown and crumble, drain well of all fat. Set aside.
2) 1/2 lg or 1 sm onion, chopped
1 zucchini, grated
1-3 cloves garlic, minced
2 tsp olive oil
Saute in same skillet as used for turkey. When fragrant, add turkey.
3) lg can peeled tomatoes
7 oz bottle roasted red peppers (or equiv freshly roasted & peeled)
2 Tbsp chili powder
several cloves garlic
1/2 - 1 bunch fresh cilantro
Put in the blender to make sauce (leave a bit chunky if you like).
4) 8 oz cheese, grated (something strong, like Jalapeno Jack or
extra sharp cheddar)
large can Ortega whole roasted chiles
Spray a 9x13 pan with Pam. Pour in 1/3 - 1/2 of the sauce to cover.
Take half the Ortega chiles and open them up with your fingers, and
line the pan with them. Spoon the turkey mixture in an even layer.
Sprinkle cheese over it evenly. Cover with a second layer of opened-up
chiles. Spread the remaining sauce over the top.
5) 4 eggs, separated
3 Tbsp flour
1 Tbsp water
Beat egg whites with a pinch of salt til stiff. Stir yolks with the
flour and water. Lighten the yolks by stirring in a spoonful of
whites, then lightly fold the yolk mixture into the whites. Dollop
this mixture on top of the casserole and spread gently to even out and
seal the casserole.
Bake at 375 degrees F for 20-30 minutes, until it is bubbly and the top
is golden brown.