DESPERATE!!! Need recipe NOW!!!!

[wishbone]

Need recipe from Cooking Light--Jan or Feb issue 01,at end of book. It was called(as I remember) "Chile Rellenos Casserole". It was made with ground Turkey(?) and alot of other exciting ingredients.I've searched the recipe index on CL but to no evail. Tore it out of the book and both are gone---help if you know about this recipe---need to make this one again--real soon.
counting on you cooks out there for this one, and I'll owe you one, okay.

[aggie94]

Wishbone,

When I saw your post, I thought - Good God! Who could be in desperate need of a recipe at this time of night? (unless it was for sangria, of course!) Anyway, here it is:

Chile Rellenos Casserole
CL Jan/Feb 1995 and Jan/Feb 2001 (Back to the Best)

1/2 pound ground turkey
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) can fat-free refried beans
2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
1 cup (4 ounces) preshredded colby-Jack cheese, divided
1 cup frozen whole-kernel corn, thawed and drained
1/3 cup all-purpose flour
1/4 teaspoon salt
1 1/3 cups fat-free milk
1/8 teaspoon hot sauce
2 large eggs, lightly beaten
2 large egg whites, lightly beaten
red onion slices (optional)
chopped cilantro (optional)

1. Preheat oven to 350.
2. Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans). Stir well; set aside.
3. Arrange half of green chiles in an 11 x 7 inch baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4 inch border around edge of dish. Top with corn. Arrange remaining green chiles over corn; top with 1/2 cup cheese.
4. Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs, and egg whites, stirring with a whisk until blended. Pour over casserole. Bake at 350 for one hour and 5 minutes or until set; let stand 5 minutes. Garnish with onion slices and cilantro, if desired.

Yield: 6 servings.

Note: Two (4.5 ounce) cans chopped green chiles can be substituted for whole chiles, if desired.

Nutritional Information: Cal 335 (24% from fat); Fat 9g (sat 4.5g, mono 2.7g, poly 1.6g); Protein 26.9g; Carb 37.7g; Fiber 5.5g; Chol 112mg; Iron 3.8mg; Sodium 825mg; Calc 280mg.

[wishbone]

aggie94:You are a God-Send!!! Thank you so much!!
There's more behind this than you can ever imagine. The Chef and I prepared this recipe with a few modifications and presented it to our review panel---we thought it went to sleep. But yesterday, low and behold it appeared on this Friday's menue and we are asked to make it for 450!! Crunch time!! and we couldn't find our recipe---I owe you big time on this one...merci!
aggie94--avec reconnaissance!!
chezGery(wishbone)