Preparation:
In a skillet sauté 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 375°F. 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.
(Tomatillo Verde Sauce)
In a saucepan combine all ingredients and half cover with water.
Bring to a simmer and simmer for 10 to 15 minutes, or until
tomatillos are soft. Add enough mixture to a blender to half fill
it. Cover with lid and put kitchen towel on top of lid. Blend with
several rapid pulses and then blend continuously to a fine purée.
Repeat procedure until all mixture is puréed. |
