Roasted Corn and Turkey Chile Relleno Casserole

Recipe by Heather U.
READY IN: 1hr 45mins




  • Under the broiler or on a grill, char the poblano peppers on all sides; then place in covered container or paper bag for about 20 minutes; peel, de-stem, de-seed, and set aside.
  • Roast the corn under the broiler, stirring occasionally until the corn is tender and flecked with brown (but not burned); I did this under the broiler while roasting the peppers.
  • Combine the corn with the chopped cilantro and scallions; set aside.
  • Preheat oven to 350 degrees Fahrenheit.
  • In a medium hot skillet, add the olive oil, then saute the onions for 1 minute; add the garlic and saute until the onion is translucent; add the ground turkey and saute until the turkey is cooked; add the cumin, oregano, salt, and pepper to taste; set aside.
  • In a bowl, beat the egg whites& lecithin (or whole eggs or egg substitute), and corn flour until smooth.
  • To the egg mixture, add the evaporated milk (I beat the xanthan gum into the milk first, but this step is optional), cayenne pepper, salt and pepper to taste (but don't taste it really unless your eggs are pasteurized!).
  • Layer the ingredients in a greased oven-proof dish (I used a souffle dish that is about 4 inches deep) in whatever order you'd like, ideally ending with a layer of the roasted peppers; save about 1/4 c of the shredded cheese for the top.
  • Pour the egg white mixture over the top and sprinkle with the reserved cheese.
  • Bake in the center of the oven for about an hour or until set; I made the mistake of undercooking, but got it to set up firmly by finishing it off in the microwave for 5 minutes.
  • Suggested garnishes: diced red and yellow bell pepper, chopped cilantro, and scallions.