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we can’t keep meating like this.

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So as you know, I’m gradually dipping my toes back in the meat-flavored water after a short hiatus during the season of Lent. One my first meat-centric recipes back on the wagon was this delicious turkey-spinach-feta turkey burgers. Jonathan and I decided to take the leftovers and recreate one of our favorite restaurant dishes at home: chile rellenos.

We started out by roasting the Poblano peppers on the grill, along with ears of corn and skewered veggies.

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To roast the peppers, we blackened them on the grill, then put them in a bowl and covered them with plastic wrap and let them sweat it out a while.

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(Emily would be so proud!) Then we just peeled off the skin. Easy peasy ;) Or easy pepper-y.

While these guys hung out on the grill, we cooked the ground turkey in a pan with some leftover mushrooms and taco seasoning. (No pictures…it’s just boring ol’ meat.)

The next step was a little more involved, but not necessarily complicated. We rolled the peeled peppers around in some flavor to get them ready for the “batter.”

DSC09438 For the batter, I whipped one egg white (into a frenzy, of course), then folded in the yolk.

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Then I dipped the floured and stuffed peppers in the mix, and from there, it was a trip to a nice, hot olive oil bath.

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Look how crispy! Just like the pros.

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With a side of homemade guac and some chips, it was the perfect Mexican feast. Not too shabby for my first try, if I do say so myself.

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2 responses »

  1. Looks so yummy! I love all the veg. I need to eat more veggies!

    Reply

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