In a skillet saute turkey, bell peppers, and garlic in butter over moderately high heat until cooked through. Add salt and pepper. Drain and transfer to a food processor. Add beans and pulse until combined well but still coarse in texture. Let cool and mix in cheeses. Blister chiles over a grill or open gas flame. Transfer to a bowl of ice and let cool, covered, for 15 minutes. Peel carefully, keeping stems attached. Make a lengthwise incision in each chile and remove seeds and membranes carefully. Rinse with cold water and let dry. Preheat oil in a deep-fryer to 375F. In a bowl beat eggs and half-and-half. Stuff chiles with turkey mixture and gently squeeze closed. Dredge in flour and dip in egg wash. Dredge in cornmeal. Deep fry chiles for 4 minutes, or until golden brown. Serve with sauce. Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #877 by Bill Webster
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|Serving Size: 1 Serving (553g)|
|Recipe Makes: 4|
|Calories from Fat: 427 (43%)|
|Amt Per Serving||% DV|
|Total Fat 47.4g||63 %|
|Saturated Fat 20.5g||102 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 906.6mg||279 %|
|Sodium 975.3mg||34 %|
|Potassium 1062.2mg||28 %|
|Total Carbohydrate 86.6g||25 %|
|Dietary Fiber 10.5g||42 %|
|Sugars, other 76.1g|
|Protein 56.7g||81 %|
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Calories per serving: 999
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