Sunday, February 5, 2012


Click below to listen to Chefs Jackie and Jeff talk about these recipes and tips:

This casserole is a great anytime dish and it's perfect for a brunch casserole because of the custard-like nature of it. Serve it up hot with some steamed tortillas and a little pico de gallo for a perfect meal.


Courtesy of Chef Jeff Calley © 2012


1 pound ground turkey
2 4-ounce cans whole green chiles
1 pound sharp cheddar, shredded
4 eggs, beaten
1 teaspoon salt
1 teaspoon Worcestershire sauce (not for fish variety)
1/4 cup corn meal
2 14.5-ounce cans evaporated milk
1 pound Monterrey Jack cheese, shredded
1 8-ounce can tomato sauce


Brown turkey and season with salt and pepper to taste. Drain off the excess fat and set aside.

Split and clean chiles of any stems, seeds and membranes. In a 3 quart casserole dish, layer half the chiles, half the ground turkey, half the cheddar cheese, and then repeat the layers with the remaining half of ingredients.

Combine milk and eggs, beating till the mixture is thoroughly combines and a light yellow color. Stir in the corn meal, Worcestershire sauce and salt till combined. Pour the egg mixture over casserole disband bake in 375 degree oven for 20 minutes. Remove the casserole dish from the oven and pour the tomato sauce evenly over the casserole. Spread the Monterrey Jack cheese evenly across the top of the tomato sauce and return to the oven for another 10 to 15 minutes, or until the cheese turns golden brown and the casserole has a custard-like consistency. Serve it up warm.

Serves 6 to 8 hungry people.

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