Recipe by Chef Emstar
Mmmmmm. One of my favorite recipes. Very labor intensive, but trust me, it's worth every minute.
Top Review by Vicki in AZ
This is really very, very good. I've made it twice. I did make some changes the second time only because we like things very spicy. I used a can of Rotel instead of the tomato sauce, increased the garlic to 2 large cloves and tripled the amount of raisins (used golden). The second time around I didn't have walnuts, so I skipped them and it was just as good although I missed the walnuts.
- 6-8 large pasilla bell peppers (aka Poblano)
- 473.18 ml monterey jack cheese, shredded
- 473.18 ml sharp tillamook cheddar cheese, shredded
- 453.59 g ground turkey
- 1 yellow onion, finely diced
- 1 garlic clove, minced
- 118.29 ml finely diced carrot
- 14.79 ml chopped raisins
- 59.14 ml walnuts, toasted and chopped
- 4.92-7.39 ml chili powder
- 2.46 ml cinnamon
- 4.92 ml ground cumin
- 4.92 ml dried oregano
- 425.24 g can tomato sauce
- 4 eggs, 2/3 cup flour, and 1 1/2 cups half and half or 4 whole milk, whisked together
Directions See How It's Made
- Roast the peppers on a gas grill or in the broiler until charred. Put them in a paper bag for 10mins to loosen the skin. Peel and seed them making one vertical slit so that you can lay the pepper out flat.
- Sauté onion, garlic and carrot until the onions are translucent.
- Add the raisins and walnuts.
- Add spices and sauté about 1 minute more.
- Add the meat and cook until the turkey is browned and cooked through. Season with salt and pepper.
- Grease a 9x11 casserole pan and layer the ingredients like a lasagna as follows: peppers, meat, cheese (both kinds), batter, peppers, batter, Monterey jack, tomato sauce, cheddar.
- Bake in a preheated 350 degree oven 1hr covered. Remove foil and bake another 15mins until lightly browned and bubbly.
- Serve with fresh sliced avocado.