Chiles Rellenos Casserole

                                                                                                                              

1 lb. ground turkey

1 tsp. ground cumin

1 1/2 tsp. oregano leaves

1/2 cup water

2 Tbs. Chili powder

salt to taste

1 onion, finely chopped

2 Tbs. olive oil

2 cloves garlic, minced

1 small can of diced green chilies drained

2 roasted poblano peppers, chopped

1 lb. Monterey Jack cheese, shredded

1/2 lb. of mild cheddar cheese, shredded

4 eggs

1 1/2 cups of milk

1/4 cup flour

Pam spray

9 x 13 baking dish

Directions:

In olive oil, sauté onion until golden brown. Add garlic and peppers and sauté an additional 4 minutes. Set aside in a bowl. Brown the turkey in the same pan and salt to taste. Add the water, cumin, oregano, and chili powder and stir till well mixed. When turkey is almost done add the onion, garlic mixture and mix all ingredients well. Coat the baking dish with Pam spray. Now layer the green chilies on the bottom of dish then the cheese and then the turkey. Repeat these layers one more time. Finish with cheese on top. In a medium size bowl mix the eggs and milk with a whisk. Add the flour a little at a time to avoid lumps. Pour the egg mixture over the chile, turkey and cheese. Bake in a 325 degree oven for 35 to 40 minutes.

This Mexican casserole recipe is delicious topped with guacamole and salsa.