Cobalt Cafe - Cobalt Chile Rellanos

Title:
Cobalt Cafe - Cobalt Chile Rellanos

Yield:
4 Servings

Categories:
Mexican,
Rellanos,
Grilling,
Turkey




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)






 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 
on


 Nov 01, 1997