Baked Turkey Chilies Rellenos
|4 4-oz canswhole green chili peppers; drained, seeded|
|Vegetable cooking spray|
|1 4-oz packagereduced-fat Monterey Jack cheese|
|3/4 PoundFULLY-COOKED NO-SALT TURKEY BREAST; cut into 1/2-inch strips|
|1/2 TeaspoonBaking Powder|
|1/2 CupSkim milk|
|2/3 Cupnon-fat Cheddar cheese; grated|
Baked Turkey Chilies Rellenos Preparation
1. Cut cheese into 1/2-inch strips. Slit chilies on one side and open flat. Arrange chilies on (11-X 7-1/2- X 1-1/2-inch) baking dish, lightly coated with vegetable cooking spray. Fill each chili half with Monterey Jack cheese and turkey (cut turkey and cheese to fit chilies). Fold over edges of chilies and place seam-side down on dish.
2. In medium bowl combine flour, baking powder and salt. In 2-cup measure whisk milk and eggs. Slowly add egg mixture to flour mixture, beating until smooth. Pour over prepared chilies.
3. Bake at 450 degrees F. 15 minutes. Remove from oven and turn off heat. Sprinkle cheese over top and return to oven 1 minute to melt cheese. Serve immediately.
Republished with permission, National Turkey Federation
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Baked Turkey Chilies Rellenos Reviews
Republished with permission, National Turkey Federation [I posted this recipe.]
7 years, 9 months, 1 weeks, 6 days, 18 hours, 41 minutes ago
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