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poblano chiles onions jalapeno garlic vegetable oil heavy whipping cream salt vegetable oil flour tortillas turkey Mozzarella cheese
Viewed: 76 - Published at: 7 years agoIngredients
- 4 poblano chiles, roasted, peeled, seeded and finely chopped or 12 cup poblano chile
- 1 large onions, finely chopped or 1 cup onion
- 1 jalapeno, seeded and finely chopped
- 1 garlic clove, finely chopped
- 2 tablespoons vegetable oil
- 12 cup heavy whipping cream
- 14 teaspoon salt
- 12 cup vegetable oil
- 10 (6 inch) flour tortillas, cut into 1/2 inch strips
- 2 cups shredded cooked turkey or 2 cups cooked chicken or 1 lb boneless chicken
- 2 cups mozzarella cheese, shredded or 8 ounces mozzarella cheese
Method
- Prepare New Mexico Green Sauce; Set oven control to broil.
- Arrange poblano chilies on broiler rack with tops about 5 inches from heat.
- Broil 12 to 17 minutes, turning occasionally, until skin is blistered and evenly browned (not burned).
- Remove chilies to plastic bag; close tightly.
- Let stand 20 minutes.
- Peel, seed and finely chop chilies.
- Cook onion, poblano and jalapeno chilies and garlic in 2 tbls oil over medium heat about 8 minutes, stirring occasionally, until onion is tender.
- Stir in whipping cream and salt.
- Set aside.
- Heat 1/2 cup oil in 10-inch skillet until hot.
- Cook tortilla strips in hot oil 30 to 60 seconds or until light golden brown; drain.
- Heat oven to 350 degrees.
- Grease 2-quart casserole.
- Layer half of the tortilla strips in bottom of casserole.
- Top with turkey, half of the New Mexico Green Sauce (about 2/3 cups) and 1 cup of the cheese.
- Press layers gently down into casserole.
- Repeat with remaining tortilla strips, sauce and cheese.
- Bake about 30 minutes or until cheese is melted and golden brown.
