Turkey Relleno Casserole
rec.food.cooking/Andrea K. Frankel (1990)

This is a recipe I developed the first couple weeks on Weight Watchers. My husband also likes it a lot, and he isn't trying to lose weight! It's actually easier than it looks, and individual portions reheat well in the microwave so you have lunches all week!

(8 servings. Per serving:
3 protein (incl. 1 cheese and 1/2 egg)
1/2 fat; 10 optional calories
multitudinous (>2) veggie exchanges)

1)
1 lb ground turkey

Brown and crumble, drain well of all fat. Set aside.

2)
1/2 lg or 1 sm onion, chopped
1 zucchini, grated
1-3 cloves garlic, minced
2 tsp olive oil

Saute in same skillet as used for turkey. When fragrant, add turkey.

3)
1 lg can peeled tomatoes
7 oz bottle roasted red peppers (or equiv freshly roasted & peeled)
2 Tbsp chili powder
several cloves garlic
1/2 - 1 bunch fresh cilantro

Put in the blender to make sauce (leave a bit chunky if you like).

4)
8 oz cheese, grated (something strong, like Jalapeno Jack or extra sharp cheddar)
1 large can Ortega whole roasted chiles

Spray a 9x13 pan with Pam. Pour in 1/3-1/2 of the sauce to cover.

Take half the Ortega chiles and open them up with your fingers, and line the pan with them.

Spoon the turkey mixture in an even layer.

Sprinkle cheese over it evenly.

Cover with a second layer of opened-up chiles.

Spread the remaining sauce over the top.

5)
4 eggs, separated
3 Tbsp flour
1 Tbsp water
pinch salt

Beat egg whites with a pinch of salt till stiff. Stir yolks with the flour and water. Lighten the yolks by stirring in a spoonful of whites, then lightly fold the yolk mixture into the whites. Dollop this mixture on top of the casserole and spread gently to even out and seal the casserole.

Bake at 375 degrees F for 20-30 minutes, until it is bubbly and the top is golden brown.