Picadillo Chiles Rellenos Casserole


1 lb. ground turkey

1/2 large onion chopped

2 cloves garlic minced

1/4 cup raisins

1/4 cup slivered almonds chopped

1/4 cup green olives chopped

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon black pepper

dash ground cloves

1 15-oz can Rotel tomatoes chopped

12 fresh green chiles roasted, seeded, peeled

3/4 cup milk

1/4 cup flour

3 eggs

grated cheese


Coat a nonstick skillet with Pam. Place over medium heat until hot; add onion and garlic & saute until tender. Add turkey and cook until done. Add raisins, almonds, seasonings and Rotel tomatoes and cook until liquid has nearly evaporated. Set aside or refrigerate to use later.

Preheat oven to 400 degrees. Spray 9x13" casserole with Pam. Carefully place 6 chiles to cover bottom of dish; top with turkey mixture, and cover with remaining 6 chiles. Spread the chiles to cover most of the turkey. Sprinkle with grated cheese.

Beat flour into milk. Add eggs and beat till frothy. Pour evenly over the casserole. Bake 45 minutes, or until knife inserted in the center comes out clean.


Serving Ideas: May use 4 cans whole green chiles.