Baked Turkey Chiles Rellenos

By ROBandSEAN

Ingredients

• 8 poblano chiles
• 3/4 pound ground turkey
• 3/4 cup cottage cheese
• 1 teaspoon minced fresh oregano leaves
• 12 eggs
• 1/2 tsp cumin and chili powder
• 1/3 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup freshly shredded jack cheese
• 1/4 cup scallions
• 1/4 cup chopped jicama
• 1/2 cup tomatos seeded
• 1/4 cup cucumbers
• 1/2 cup Salsa Verde

Preparation

Step 1

Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.

2. Peel chiles and discard skins. Cut off stem ends and discard; remove seeds. Set chiles aside on layers of paper towels to dry. puree cottage cheese.

3. Meanwhile, in a large frying pan over medium-high heat, cook turkey, stirring occasionally to break up the meat, until cooked through, about 4 minutes. add cumin and chili powder, add jicama and scallions

4. Preheat oven to 375°. In a large bowl, mix turkey, cheese, and oregano cucumbers, and tomatoes. Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.

5. In a large bowl, whisk eggs until they are thoroughly broken up and uniform in color and texture. Whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.

6. Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.