Chili Relleno Casserole

• large pasilla bell peppers (aka Poblano)↗6 -8
• Monterey jack cheese↗2 cups

  shredded

• sharp tillamook cheddar cheese↗2 cups

  shredded

• ground turkey↗1 lb
• yellow onion↗1⁄2

  finely diced

• garlic clove↗1

  minced

• carrot1⁄2 cup

  finely diced

• raisins1 tablespoon

  chopped

• walnuts↗1⁄4 cup

  toasted and chopped

• chili powder↗1 - 1 1⁄2 teaspoon
• cinnamon↗1⁄2 teaspoon
• ground cumin↗1 teaspoon
• dried oregano↗1 teaspoon
• salt↗
• tomato sauce↗1

  (15 ounce) can

• Batter
• eggs, 2/3 cup flour, and 1 1/2 cups half and half or 4 whole milk, whisked together↗4

Step-by-step instructions

1. 1

   Roast the peppers on a gas grill or in the broiler until charred. Put them in a paper bag for 10mins to loosen the skin. Peel and seed them making one vertical slit so that you can lay the pepper out flat.

2. 2

   Sauté onion, garlic and carrot until the onions are translucent.

3. 3

   Add the raisins and walnuts.

4. 4

   Add spices and sauté about 1 minute more.

5. 5

   Add the meat and cook until the turkey is browned and cooked through. Season with salt and pepper.

6. 6

   Grease a 9x11 casserole pan and layer the ingredients like a lasagna as follows: peppers, meat, cheese (both kinds), batter, peppers, batter, Monterey jack, tomato sauce, cheddar.

7. 7

   Bake in a preheated 350 degree oven 1hr covered. Remove foil and bake another 15mins until lightly browned and bubbly.

8. 8

   Serve with fresh sliced avocado.