Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                Cup  lean ground turkey
     1/4           Cup  diced red bell pepper
     1/4           Cup  diced green bell pepper
     1/4           Cup  diced yellow bell pepper
  1           Teaspoon  minced garlic
  2          Teaspoons  butter
  1           Teaspoon  salt
  1           Teaspoon  pepper
     3/4           Cup  cooked black beans
     1/2           Cup  grated mozzarella
     1/4           Cup  grated smoked Gouda
     1/4           Cup  grated Fontina
  8                     fresh Anaheim or other mild green chiles
  3                     eggs
     1/4           Cup  half-and-half
  1                Cup  all-purpose flour
  1                Cup  blue cornmeal
                        Tomatillo Chile Verde Sauce:
  1              Pound  tomatillos -- papery skin removed
  1           Teaspoon  minced garlic
     1/2           Cup  finely diced onion
  1                     serrano chile -- minced
  2          Teaspoons  brown sugar
  2        Tablespoons  chopped cilantro
  1         Tablespoon  minced fresh oregano
     1/4      Teaspoon  cumin
  1 1/2      Teaspoons  salt

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.

Nutritional Information:

361 Calories (kcal); 11g Total Fat; (27% calories from fat); 24g Protein; 43g Carbohydrate; 184mg Cholesterol; 1440mg Sodium