To help make it through the season, Jenn and I took off most of Thanksgiving week. Not only did it ease up on the stress of the season, but it gave us a lot more time to play in the kitchen, which has been nice.
Quite frankly, there are few things quite as therapeutic and relaxing has having a bottle of wine and chopping the ever loving %#@! out of some onion.
Couple all that with the fact that, yet again, we have waaaay too much turkey in the refrigerator, and it’s time to get those creative juices flowing at maximum (at least for me: Jenn would be content to eat turkey sammiches for the rest of her days).
This little dish, however, may have cured her of that.
Turkey Chilli Rellenos with Tomatillo Salsa
What You Need:
3 poblano chilis
1/4 lb. chopped turkey (smoked, preferably)
1/8 cup cilantro
1/2 cup black beans
1/2 cup chopped tomatoes
2 1/2 ounces of panella fresca, crumbled (or you can use queso fresco, or maybe even goat cheese)
1 cup cornbread dressing
juice of 1/2 lime
1/2 tsp salt
5 roasted tomatillos (destemmed)
1 minced serrano (not seeded)
1 large clove garlic, crushed and minced
3/4 tsp cumin
1/2 medium white onion
1/8 cup cilantro
1/4 tsp salt
What To Do with It:
Make the salsa. Just throw the ingredients in a blender and puree for a couple of minutes.
Cut out the tops of the poblanos, and cut out the seeds and membrane. Roast the poblanos in a cast iron skillet over medium-low heat until skin blisters, then peel off skin. (You can blanch them in boiling water, then rinse in cold water, to help the process along).
Mix your other ingredients and stuff into the poblanos. Stick a couple of toothpicks in the top (or along the sides to seal any holes).
Place the chilis in the oven at 350 for 20 minutes. Place 1 tablespoon crema mexicana along the length of the poblano, then add a couple tablespoons of salsa.
Serve with mexican rice (start it at the same time you put in your poblanos) and merlot.