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Answers: A few months ago I printed out a recipe for a baked dish that was something like chiles rellenos, but it was more layered than stuffed. I remember that it used canned green chiles and strips of cooked turkey, and the topping was a popover-like batter or cornbread. I want to make this today, and I can't find the printout! Does anyone remember this recipe or know where I can find it? Thanks!

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Baked turkey chiles rellenos


4 can (4-oz) whole green chiles
1 pack (4-oz) Monterey Jack cheese with Jalapenos
2 cup Cooked turkey
? cup Flour
? teaspoon Baking powder
? teaspoon Salt
? cup Skim milk
3 Eggs
? cup Shredded cheddar cheese

Drain and rinse the chiles. Cut them up one side, seed them and open them flat. Arrange chiles in a shallow baking dish lightly coated with vegetable cooking spray. Cut the cheese and turkey into 1/2-inch strips. Fill each chile half with cheese and turkey strips. Fold over edges of chiles and place seam-side down in dish. In a medium bowl, combine flour, baking powder and salt. In a small bowl, whisk the milk and eggs. Slowly add egg mixture to flour mixture, beating until smooth. Pour over prepared chiles. Bake at 450 degrees for 15 minutes. Remove from oven and turn off heat. Sprinkle cheddar cheese over top and return to oven 1 minute to melt cheese. Makes 6 servings

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try this one..

Roasted Corn and Turkey Chili Relleno Casserole

5 medium fresh whole poblano peppers or 8 ounces canned mild whole green chilies
1/2 cup yellow sweet corn (I used frozen but fresh from the cob would be excellent)
1/4 cup cilantro, chopped
1/8 cup chopped scallions
4 ounces reduced-fat cheddar cheese or reduced-fat monterey jack cheese, shredded
2 teaspoons extra virgin olive oil
1/2 cup yellow onions, diced
4 cloves garlic, minced
1 lb ground turkey
1 tablespoon ground cumin
1 teaspoon dried oregano
12 ounces evaporated skim milk
1/4 teaspoon xanthan gum (optional)
5 extra large egg whites, plus
1 tablespoon liquid lecithin or 4 whole eggs or 1 cup egg substitute
1/4 cup cornflour (masa harina)
1/4 teaspoon cayenne pepper
salt, to taste
pepper, to taste

Under the broiler or on a grill, char the poblano peppers on all sides; then place in covered container or paper bag for about 20 minutes; peel, de-stem, de-seed, and set aside.
Roast the corn under the broiler, stirring occasionally until the corn is tender and flecked with brown (but not burned); I did this under the broiler while roasting the peppers.
Combine the corn with the chopped cilantro and scallions; set aside.
Preheat oven to 350 degrees Fahrenheit.
In a medium hot skillet, add the olive oil, then saute the onions for 1 minute; add the garlic and saute until the onion is translucent; add the ground turkey and saute until the turkey is cooked; add the cumin, oregano, salt, and pepper to taste; set aside.
In a bowl, beat the egg whites& lecithin (or whole eggs or egg substitute), and corn flour until smooth.
To the egg mixture, add the evaporated milk (I beat the xanthan gum into the milk first, but this step is optional), cayenne pepper, salt and pepper to taste (but don't taste it really unless your eggs are pasteurized!).
Layer the ingredients in a greased oven-proof dish (I used a souffle dish that is about 4 inches deep) in whatever order you'd like, ideally ending with a layer of the roasted peppers; save about 1/4 c of the shredded cheese for the top.
Pour the egg white mixture over the top and sprinkle with the reserved cheese.
Bake in the center of the oven for about an hour or until set; I made the mistake of undercooking, but got it to set up firmly by finishing it off in the microwave for 5 minutes.
Suggested garnishes: diced red and yellow bell pepper, chopped cilantro, and scallions.

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