Chili Relleno Casserole

Total Time: 2 hrs 15 mins Preparation Time: 1 hr Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 6 -8 large pasilla bell peppers (aka poblano)
• 2 cups monterey jack cheese, shredded
• 2 cups sharp tillamook cheddar cheese, shredded
• 1 lb ground turkey
• 1/2 yellow onion, finely diced
• 1 garlic clove, minced
• 1/2 cup finely diced carrot
• 1 tablespoon chopped raisins
• 1/4 cup walnuts, toasted and chopped
• 1 -1 1/2 teaspoon chili powder
• 1/2 teaspoon cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• salt
• 1 (15 ounce) can tomato sauce
• 4 eggs, 2/3 cup flour, and 1 1/2 cups half and half or 4 whole milk, whisked together

Recipe

• 1 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.
• 2 sauté onion, garlic and carrot until the onions are translucent.
• 3 add the raisins and walnuts.
• 4 add spices and sauté about 1 minute more.
• 5 add the meat and cook until the turkey is browned and cooked through. season with salt and pepper.
• 6 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.
• 7 bake in a preheated 350 degree oven 1hr covered. remove foil and bake another 15mins until lightly browned and bubbly.
• 8 serve with fresh sliced avocado.