Fundoo Times
If you are looking for some spicy Thanksgiving feast and meal idea, this recipe is for you.

Chiles Rellenos

It's always a feasting time when Thanksgiving Day is round the corner. The juicy turkey meat, succulent turkey stuffing, gorgeous potato preparations, and finger-licking pumpkin pies are some of the numerous delicacies to relish during this four-day festival, celebrated on the fourth Thursday of November, every year. Marked with much joy and enthusiasm, lavish meals, larger-than-life parades, holidaying, get-togethers, and football matches are some other significant traditions viewed on this special festival. Observed in different parts of the world with different names and at different times of the year, Thanksgiving is a harvest festival. To give your Thanksgiving meal a little different feel, how about preparing a classic Mexican dish called Chiles Rellenos into your festive menu. Though a little time-consuming, but you sure would enjoy savoring the outcome. Read on to know the recipe of making Chiles Rellenos.

  • 1 can (28 oz) whole Tomatoes
  • ½ cup chopped Onion
  • 2 cloves Garlic (minced)
  • 1 1/3 cups dark Turkey Meat (cooked and chopped)
  • ¼ cup Raisins (chopped)
  • 2 tbsp slivered Almonds (chopped)
  • ¼ tsp Salt
  • ¼ tsp Cinnamon (ground)
  • 1/8 tsp Pepper
  • A dash of Cloves (ground)
  • 2 cups Chicken Broth (divided)
  • 4 cans (4 oz) Green Chiles (whole, roasted and drained)
  • 1 tbsp Margarine
  • 2 tbsp All-Purpose Flour
  • ½ cup Skim Milk
  • 1 Egg Yolk
  • 3 Egg Whites
  • Drain the tomatoes, reserving the liquid for later use.
  • Chop the tomatoes and set them aside.
  • Heat a nonstick skillet on medium flame and coat it with cooking spray.
  • When it is hot, add onion and garlic. Sauté until tender.
  • Add turkey meat, raisins, almonds, salt, cinnamon, pepper, and cloves. Cook for 2 minutes, while stirring constantly.
  • Add 1 cup broth and ½ cup chopped tomatoes to the mixture. Cook for 15 minutes, stirring frequently.
  • Gently rinse the green chilies under cold running water. Drain well and pat dry with paper towels.
  • Make a slit from top to bottom on each green chile.
  • Stuff about ¼ cup turkey mixture into each chili with the help of a spoon.
  • Take 4 casserole dishes and coat them with cooking spray.
  • Place 2 filled chilies in each and set aside.
  • Melt margarine in a small, heavy saucepan over medium heat.
  • Sprinkle flour and cook for 1 minute, stirring constantly.
  • Keep stirring, while adding milk gradually and cooking until it thickens. Remove from heat.
  • Mix ¼ of the milk mixture with egg yolk and then add rest of the mixture to it. Set aside.
  • Beat egg whites at high speed in a copper mixing bowl until the mixture yields stiff peaks.
  • Stir ¼ of egg whites into the milk mixture.
  • Gently fold in the remaining egg whites and spread about ½ cup of this egg white mixture over the stuffed chilies with a spoon.
  • Bake at 425 °F for 12 to 15 minutes.
  • Boil the tomato liquid, rest of the chopped tomatoes, and remaining 1 cup chicken broth. Cook till the mixture reduces to a thick sauce.
  • Serve the green turkey chilies with hot tomato sauce.