Turkey Chiles Rellenos

Yield:

1 servings

Added:

December 10, 2009

Creator:

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Ingredients

28 ounces whole tomatoes, undrained
1/2 cup chopped onion
2 cloves garlic, minced
cups chopped, cooked dark turkey meat
1/4 cup raisins, chopped
2 tablespoons slivered almonds chopped
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon pepper
1 dash of ground cloves
2 cups canned chicken broth, divided
16 ounces whole roasted green chiles, drained
1 tablespoon margarine
2 tablespoons all-purpose flour
1/2 cup skim milk
1 egg yoke
3 egg whites

Preparation

1
Drain tomatoes; reserving liquid; chop tomatoes and set
2
Aside.
3
Coat a nonstick skillet with cooking spray; place over
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Medium heat until hot. Add onion and garlic; saute until
5
Tender. Add turkey and next 6 ingredients; cook 2 minutes,
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Stirring constantly. Add 1 cup broth and 1/2 cup chopped
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Tomatoes; cook 15 minutes or until liquid has nearly
8
Evaporated, stirring frequently. Gently rinse chiles
9
Under cold, running water; drain well and pat dry with
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Paper towels. Spoon 1/4 cup turkey mixture into each
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Chile. Place 2 filled chiles into each of 4 individual
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Casserole dishes coated with cooking spray; set aside.
13
Melt margarine in a small, heavy saucepan over medium
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Heat. Sprinkle with flour, and cook 1- minute, stirring
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With whisk. Gradually add milk; cook an additional minute
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Or until thickened and bubbly, stirring constantly. Remove
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From heat; gradually stir one-fourth of milk mixture into
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Egg yoke. Add to remaining hot mixture, and set aside.
19
Beat room temperature egg whites at high speed in a
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Copper mixing bowl until stiff peaks form. Stir 1/4 of egg
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Whites into milk mixture. Gently fold in remaining egg
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Whites; spoon 1/2 cup egg white mixture over each serving
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Of stuffed chiles. Bake at 425 for 12 to 15 minutes or
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Until browned.
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Combine tomato liquid, remaining chopped tomatoes, &
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Remaining 1 cup chicken broth in skillet; bring to a boil.
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Cook 10 minutes or until thickened into a sauce. Spoon 1/3
28
Cup tomato mixture around each serving.

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