- 3 large pasilla (poblano) peppers
- 1.5 lbs ground turkey
- 1 med-large onion, chopped
- 1 tbsp minced garlic
- 6 stale corn tortillas (optional)
- 12 oz. cheese, grated
- 6 eggs
- 4 oz cream cheese (optional)
- 1/4 c. flour
- 1/4 c. corn meal
- 2.5 c. milk
- 1 tsp. cumin
- 1/2 tsp. cayenne
- 1/2 tsp. epazote (optional)
- pepper, to taste
Turn the oven on to preheat to 350.
In a frying pan, cook the onion, garlic, and ground turkey until the meat is fully cooked. I usually make the meat the same way I make taco meat, adding whatever seasonings I feel like that day (usually chile powder, cumin, garlic salt, paprika, ginger).
Slice the stale corn tortillas. These are optional and I have made this casserole without tortillas (and without meat).
In a greased 9x13 baking dish, layer tortillas, meat, cheese, and peppers. You should have enough for two layers.
In a medium bowl, mix together eggs, cream cheese, milk, and spices. Pour the mixture over the layered casserole and bake in the preheated oven for 30-35 minutes (until the egg mixture sets/is cooked).
Serve to a hungry family!
This should serve about eight, especially if served with a salad or fruit, but between My Baby visiting for lunch and The Teenager here, the casserole is basically gone!
**As a note, I have made this during the winter when I can't find fresh peppers for a reasonable price. In that case I use a large can of jalepenos and a large can of green chiles in place of the fresh peppers.