Chili Turkey Loaves Recipe
Ingredients
| 2 4 1/2-ounce cans whole green chili peppers, drained | ||
| 8 ounces sharp cheddar | ||
| Eggs | 2 | |
| Tomato sauce | 1/4 Cup (16 tbs) | |
| 1/2 cup fine dry bread crumbs | ||
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Dried oregano | 1 Teaspoon, crushed | |
| Chili powder | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 2 pounds ground raw turkey | ||
| Whole kernel corn | 8 3/4 Ounce, drained | |
| Bottled salsa | ||
Directions
1 Cut chili peppers into 8 portions; remove seeds. Cut 4 ounces of the cheese into eight 3 x1/2 x 1/2 inch sticks; shred remaining cheese.
2 In a bowl beat eggs; stir in tomato sauce, bread crumbs, onion, oregano, chili powder, 1/2 teaspoon salt, and garlic. Add ground turkey; mix well. Divide into 8 portions; form each portion into a 6x4-inch rectangle. In center of each, place some of the corn, 1 chili pepper portion, and 1 cheese stick. Roll up, starting from a short side; seal.
3 Place loaves, seam down, in a baking pan. Bake, uncovered, in a 350° oven for 30 minutes or until no pink remains. Drain fat. Top with shredded cheese. Bake 2 to 3 minutes more. Top with salsa.
2 In a bowl beat eggs; stir in tomato sauce, bread crumbs, onion, oregano, chili powder, 1/2 teaspoon salt, and garlic. Add ground turkey; mix well. Divide into 8 portions; form each portion into a 6x4-inch rectangle. In center of each, place some of the corn, 1 chili pepper portion, and 1 cheese stick. Roll up, starting from a short side; seal.
3 Place loaves, seam down, in a baking pan. Bake, uncovered, in a 350° oven for 30 minutes or until no pink remains. Drain fat. Top with shredded cheese. Bake 2 to 3 minutes more. Top with salsa.
Chef
