Poblano chiles filled with a mixture of chopped cooked or leftover turkey and cheese, baked in a mildly spicy sauce, and then topped with additional cheese.

Chile Rellenos Baked Casserole

4 fresh poblano peppers, flame roasted, peeled
Cooking spray
12 ounces (about 2 cups) cooked or leftover Butterball® Turkey , cut into 1/2-inch strips
8 ounces Monterey Jack cheese, cut into 1/2-inch strips
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 cup Nestle´® Carnation® Evaporated Milk
3 large eggs
1 teaspoon hot pepper sauce
1 cup shredded cheddar cheese

1. Preheat oven to 350°F (175°C).
2. Split the poblano peppers from the stem to the tip of the pepper, leaving the stem on. Remove the seeds. Arrange peppers in a sprayed 8x8-inch square baking dish. Stuff the peppers with the turkey and Monterey Jack cheese.
3. Combine the flour, baking powder, salt and pepper in a medium size bowl. Whisk the evaporated milk, eggs and hot pepper sauce in a separate bowl. Gradually whisk the milk mixture into the dry ingredients until smooth. Pour mixture over the stuffed peppers.
4. Bake casserole 20 to 30 minutes or until sauce is puffy and beginning to brown. Remove from oven; turn oven off. Sprinkle Cheddar cheese over casserole. Return to oven just until cheese is melted.

Makes 4 servings.

Recipe provided courtesy of Butterball, LLC.