Cobalt cafe - cobalt chile rellanos
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Cobalt cafe - cobalt chile rellanos
  Mexican    Mexican    Turkey    Chiles  
Last updated 6/12/2012 1:16:54 AM. Recipe ID 47003. Report a problem with this recipe.
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      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 375F. 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 




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Recipe ID 47003 (Apr 03, 2005)

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