Title: Cobalt Cafe - Cobalt Chile Rellanos
Categories: Mexican, Rellanos, Grill, Turkey
Yield: 4 Servings

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