One of my (and my Mom's) favorite Mexican dishes is good old deep fried Chili Rellano's - no matter what I do my recipe will never come close to the crispy, gooey, wonderfulness of beer batter but I tried to make a worthwhile replacement. Again, first time doing this and as you may see with my other recipes I perfect them as I go...
Note: for Greg's I did put a little cheese inside and as you can see on the outside as well - used the 2% Reduced Fat Sharp Cheddar - as with stronger cheeses you need much less to get that cheesy flavor that you may crave. His looked prettier cooked so I mostly took pictures as all I have is my trusty iPhone :)
Paleo Stuffed Chile Rellano's:
Note: I only had 3 Poblano Chile's & there was a lot of ground turkey left over - Which I don't mind as I eat 5-6 small meals a day and it's great having something pre-prepped (use in scrambles, with spaghetti squash & tomato sauce). However if you'd rather reserve your ground turkey for other uses try just cutting the recipe in half.
-1 Package Ground Turkey
-6 Poblano Chile's
-2 Tomatoes - I used Roma's
-3 Gloves of Garlic
-1/2 Cup Chopped Bell Pepper (I had to use frozen as they are expensive in our area - canned green chile's would work great too!)
- 2 eggs separated (more for more chile's)
-Gluten Free Bread Crumbs (Basically Corn Meal broken down -next time I will try to just use corn meal and coconut flour and put it in my food processor)
-2% Low Fat Sharp Cheddar if desired
"Taco Seasoning": - You can buy pre-made but watch out for lots of salt & MSG!
-1 TBS Chili Powder (I added a few dashes more as mine isn't very potent)
-1/4 tsp Cayenne
-1 tsp Oregano or Italian Herbs is fine
-1 tsp Paprika
-2 tsp Cumin
-1 tsp Veggie salt or Sea Salt
-1 tsp black pepper - I added more but I LOVE black pepper
-Coconut oil for skillet
-Brown paper bag (I honestly use my Whole Foods bags)
-Enchilada sauce if desired