Cobalt cafe - cobalt chile rellanos
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lean ground turkey |
| ¼ | cup | Diced red bell pepper |
| ¼ | cup | Diced green bell pepper |
| ¼ | cup | Diced yellow bell pepper |
| 1 | teaspoon | Minced garlic |
| 2 | teaspoons | Butter |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ¾ | cup | Cooked black beans |
| ½ | cup | Grated mozzarella |
| ¼ | cup | Grated smoked Gouda |
| ¼ | cup | Grated Fontina |
| 8 | Fresh Anaheim or other mild green chiles | |
| 3 | Eggs | |
| ¼ | cup | Half-and-half |
| 1 | cup | All-purpose flour |
| 1 | cup | Blue cornmeal |
| Tomatillo Chile Verde Sauce (See recipe) | ||
Directions
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 <thelma@...> on Nov 01, 1997