Chile Relleños Baked Casserole
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.
4 fresh poblano peppers, flame roasted, peeled
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
- Preheat oven to 350°F (175°C).
- 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.
- 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.
- 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.