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Roasted Corn and Turkey Chili Relleno Casserole Recipe

January 3rd, 2013 by alice  Tags: , , , , , | Print This Post Print This Post


  1. 5medium fresh wholepoblano peppers or8 ounces canned mildwhole green chilies
  2. 1/2cup yellowsweet corn(I used frozen but fresh from the cob would be excellent)
  3. 1/4cupcilantro, chopped
  4. 1/8cup choppedscallions
  5. 4ouncesreduced-fat cheddar cheese or reduced-fat monterey jack cheese, shredded
  6. 2teaspoonsextra virgin olive oil
  7. 1/2cupyellow onions, diced
  8. 4clovesgarlic, minced
  9. 1lbground turkey
  10. 1tablespoonground cumin
  11. 1teaspoondried oregano
  12. 12ouncesevaporated skim milk
  13. 1/4teaspoonxanthan gum (optional)
  14. 5extra large egg whites, plus
  15. 1tablespoonliquid lecithin or4 wholeeggs or1 cupegg substitute
  16. 1/4cupcornflour(masa harina)
  17. 1/4teaspooncayenne pepper
  18. salt, to taste
  19. pepper, to taste


  1. Under the broiler or on a grill, char the poblano peppers on all sides; then place in covered container or paper bag for about 20 minutes; peel, de-stem, de-seed, and set aside.
  2. Roast the corn under the broiler, stirring occasionally until the corn is tender and flecked with brown (but not burned); I did this under the broiler while roasting the peppers.
  3. Combine the corn with the chopped cilantro and scallions; set aside.
  4. Preheat oven to 350 degrees Fahrenheit.
  5. In a medium hot skillet, add the olive oil, then saute the onions for 1 minute; add the garlic and saute until the onion is translucent; add the ground turkey and saute until the turkey is cooked; add the cumin, oregano, salt, and pepper to taste; set aside.
  6. In a bowl, beat the egg whites& lecithin (or whole eggs or egg substitute), and corn flour until smooth.
  7. To the egg mixture, add the evaporated milk (I beat the xanthan gum into the milk first, but this step is optional), cayenne pepper, salt and pepper to taste (but don’t taste it really unless your eggs are pasteurized!).
  8. Layer the ingredients in a greased oven-proof dish (I used a souffle dish that is about 4 inches deep) in whatever order you’d like, ideally ending with a layer of the roasted peppers; save about 1/4 c of the shredded cheese for the top.
  9. Pour the egg white mixture over the top and sprinkle with the reserved cheese.
  10. Bake in the center of the oven for about an hour or until set; I made the mistake of undercooking, but got it to set up firmly by finishing it off in the microwave for 5 minutes.
  11. Suggested garnishes: diced red and yellow bell pepper, chopped cilantro, and scallions.

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